Olive Garden Gazpacho Italiano

Soup Base Ingredients:

  • 28 oz canned Italian plum tomatoes
  • 1 garlic clove, minced
  • 1/2 cup very finely-chopped mixed herbs
  • 1/2 cup olive oil
  • 3 Tbsp white wine vinegar
  • 3 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 cup diced white or red onion
  • 3 cups chicken broth
  • 3/4 tsp Tabasco sauce
  • 1 tsp sugar (optional)

Pasta and Vegetables Ingredients:

  • 1/2 cup finely chopped green bell pepper
  • 1/2 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 Ingredients:

  • Croutons
  • Freshly-grated Parmesan cheese
  • Chopped fresh parsley


This soup should be served cold at 35 to 45° 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 marryflavors.

Prepare the vegetables 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 tablespoon of blended vegetables and 2 Tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

Makes 6

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