Olive Garden Gazpacho Italiano - cooking recipe

Ingredients

28 ounces Italian plum tomatoes
1 garlic clove, minced
1/2 cup mixed Italian herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled & chopped fine
1 cup tomatoes, diced
1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
1 cup crouton (garnish)
1/2 cup parmesan cheese, grated (garnish)
2 tablespoons fresh parsley, chopped (garnish)

Preparation

Using a blender or food processor, blend 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 refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.