| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
|
|
SOUP BASE |
| 28 |
oz |
Canned italian plum |
|
|
Tomatoes |
| 1 |
|
Clove garlic — minced |
| 1/2 |
c |
Mixed herbs — chopped very |
|
|
Fine |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
White wine vinegar |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/4 |
c |
White or red onion — diced |
| 3 |
c |
Chicken broth |
| 3/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Sugar — optional |
| 1/2 |
c |
Green bell pepper — chopped |
|
|
Fine |
| 1/2 |
c |
Cucumber — peeled&chopped |
|
|
Fine |
| 1 |
c |
Tomato — chopped to 1/4" |
| 1/2 |
c |
Ditalini or tubetti, cooked |
|
|
Rinsed and drained |
INSTRUCTIONS
This soup should be served cold 35-45~. The vegetable and pasta solids
should not be added to the base until time of serving or they may become
soggy. SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a
non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock,
Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill
and marry flavors. Prepare the veggies and chill along with the pasta. To
serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of
soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each
bowl. Garnish with a few croutons and sprinkle the croutons with parmesan
and chopped parsley. Source: The Olive Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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