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Ingredients Jump to Instructions ↓

  1. 42A-- soup base

  2. 28 ounces canned italian plum tomatoes

  3. 1 clove garlic -- minced

  4. 1/2 cup mixed herbs -- chopped very fine

  5. 1/2 cup olive oil

  6. 3 tablespoons white wine vinegar

  7. 3 tablespoons lemon juice

  8. 1 teaspoon salt

  9. 1/4 cup white or red onion -- diced

  10. 3 cups chicken broth

  11. 3/4 teaspoon tabasco sauce

  12. 1 teaspoon sugar -- optional

  13. 1/2 cup green bell pepper -- chopped fine

  14. 1/2 cup cucumber -- peeled&chopped fine

  15. 1 cup tomato -- chopped to

  16. 1/4"

  17. 1/2 cup ditalini or tubetti -- cooked -- rinsed -- and drained

Instructions Jump to Ingredients ↑

  1. Preparation : 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.

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