Gazpacho Italiano Soup Recipe

1 teaspoon salt1/4 cup diced white or red onion

3 cups chicken broth

3/4 teaspoon Tabasco sauce

1 teaspoon sugar (optional)

Pasta and Vegetables

1/2 cup finely chopped green bell pepper

3/4 cup peeled, finely chopped cucumber

1 cup tomato, cut in 1/4-inch dice

1/2 cup ditalini or tubetti, cooked, rinsed and drained

Garnish

Croutons

Freshly-grated Parmesan cheese

Chopped fresh parsley

This soup should be served cold at 35 to 45 degrees F. 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 vegetables and chill along with the pasta.

To serve

Soup bowls should be very cold. Stir the base well and ladle 6 ounces

of soup per bowl. Add a 2 tablespoons of blended vegetables and 2

tablespoons of pasta to each bowl. Garnish with a few croutons and sprinkle the

croutons with Parmesan and chopped parsley.

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