Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
Olive Garden Gazpacho Italiano EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Olive Garden Gazpacho Italiano EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Olive Garden Gazpacho Italiano EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Olive Garden Gazpacho Italiano EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Olive Garden Gazpacho Italiano EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Olive Garden Gazpacho Italiano EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Olive Garden Gazpacho Italiano EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Olive Garden Gazpacho Italiano EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Olive Garden Gazpacho Italiano EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL


Taco  Sloppy  Seasoning  

free forum

Top posting users this week

Olive Garden Gazpacho Italiano

Go down

Olive Garden Gazpacho Italiano Empty Olive Garden Gazpacho Italiano

Post by amybyrd21 on Sat Apr 16, 2011 10:17 am

Olive Garden Gazpacho Italiano

1 (28 ounce) can Italian plum tomatoes
2 teaspoons minced garlic
1/2 cup mixed herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup diced white or red onion
3 cups chicken broth
3/4 teaspoon Tabasco
1 teaspoon sugar (optional)

1/2 cup diced fine green bell pepper
1/2 cup peeled and diced fine cucumber
1 cup chopped (1/4-inch) tomato
1/2 cup ditalini or tubetti, cooked, drained and rinsed twice
Croutons (for garnish)
Grated parmesan and chopped fresh parsley (for garnish)

This soup should be served cold 35-45 degrees F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

Process tomatoes, juice, garlic and herbs in a blender or food processor. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, broth, 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.

Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of mixed veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum