Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories