Olive Garden Gazpacho Italiano

Ingredients:

• Soup base
• 28 oz Can italian plum tomatoes
• 10 Garlic -- mince
• 1/2 c Mixed herbs -- chop very fine
• 1/2 c Olive oil
• 3 tb White wine vinegar
• 3 tb Lemon juice
• 1 t Salt
• 1/4 c White or red onion -- dice
• 3 c Chicken broth
• 3/4 ts Tabasco
• 1 t Sugar -- opt
• 1/2 c Green bell pepper -- dice fine
• 1/2 c Cucumber -- peel- dice fine
• 1 c Tomato -- chop to 1/4"
• 1/2 c Ditalini or tubetti -- cook-- drain, rinse twice,

Preparation:

• 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.