Olive Garden Gazpacho Italiano Food

OLIVE GARDEN GAZPACHO ITALIANO

Steps:

• 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.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

ITALIAN GAZPACHO

Steps:

• In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
• Pulse a time or two, or until the vegetables are coarsely chopped.
• Add in the tomato juice, vinegar, salt, and red pepper flakes.
• Process until the vegetables are finely chopped.
• Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
• Transfer mixture to a large bowl and cover tightly.
• Place in the refrigerator for at least 4 hours or overnight is better.
• Add more seasoning, if needed, right before serving.
• Ladle cold soup into chilled individual bowls.
• Sprinkle with chopped fresh basil.
• It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.