P
pawclaws
Guest
Great for hot weather! 
Olive Garden Recipe:
28 Ounce Can italian plum tomatoes
10 Heads Garlic, mince
1/2 Cup Mixed herbs, chop very fine
1/2 Cup Olive oil
3 Tablespoon White wine vinegar
3 Tablespoon Lemon juice
1 Teaspoon Salt
1/4 Cup White or red onion, dice
3 Cup Chicken broth
3/4 Teaspoon Tabasco
1 Teaspoon Sugar, opt
1/2 Cup Green bell pepper, dice fine
1/2 Cup Cucumber, peel; dice fine
1 Cup Tomato, chop to 1/4"
1/2 Cup Ditalini or tubetti, cook
-- drain, rinse twice,
his 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. Source: The Olive Garden.
White Gazpacho:
4 Teaspoon Instant Chicken Bouillion OR
4 Cubes Chicken Bouillion
2 Cup Boiling Water
3 Medium Cucumbers
16 Ounce (1 pk) Sour Creem
2 Tablespoon Lemon Juice
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.
Chunky Gazpacho
15 ounces Can Tomato Sauce (1-1/2 cup)
2 tablespoons Olive oil
2 tablespoons Red Wine Vinegar
1 tablespoon Honey
Med Tomato, cut in 1/2" cubes
Med Green Pepper, chopped
Sm Sweet Red Pepper, chopped
Stalk celery, chopped
Clove Garlic, finely minced
Cucumber, seeded & chopped
Scallion, chopped
1/2 teaspoon Hot pepper sauce
1/2 teaspoon Black Pepper
GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.
Paws Own:
28 oz diced tomatoes
1/2 cup each finely diced daikon radish, very sweet onion, and celery
1/2 cup white wine
1/2 cup half and half
2 Tablespoons fresh finely minced cilantro
1 Tablespoon honey
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 Tablespoon Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried basil
Place the vegetables and tomatoes, including their liquid, in a blender and pulse or puree until fairly smooth. Add the remaining ingredients and mix to a rather thick consistency. Chill for at least two hours before serving with a warm weather salad or sandwich.
[ 05-22-2004, 13:17: Message edited by: pawclaws ]
Olive Garden Recipe:
28 Ounce Can italian plum tomatoes
10 Heads Garlic, mince
1/2 Cup Mixed herbs, chop very fine
1/2 Cup Olive oil
3 Tablespoon White wine vinegar
3 Tablespoon Lemon juice
1 Teaspoon Salt
1/4 Cup White or red onion, dice
3 Cup Chicken broth
3/4 Teaspoon Tabasco
1 Teaspoon Sugar, opt
1/2 Cup Green bell pepper, dice fine
1/2 Cup Cucumber, peel; dice fine
1 Cup Tomato, chop to 1/4"
1/2 Cup Ditalini or tubetti, cook
-- drain, rinse twice,
his 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. Source: The Olive Garden.
White Gazpacho:
4 Teaspoon Instant Chicken Bouillion OR
4 Cubes Chicken Bouillion
2 Cup Boiling Water
3 Medium Cucumbers
16 Ounce (1 pk) Sour Creem
2 Tablespoon Lemon Juice
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.
Chunky Gazpacho
15 ounces Can Tomato Sauce (1-1/2 cup)
2 tablespoons Olive oil
2 tablespoons Red Wine Vinegar
1 tablespoon Honey
Med Tomato, cut in 1/2" cubes
Med Green Pepper, chopped
Sm Sweet Red Pepper, chopped
Stalk celery, chopped
Clove Garlic, finely minced
Cucumber, seeded & chopped
Scallion, chopped
1/2 teaspoon Hot pepper sauce
1/2 teaspoon Black Pepper
GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.
Paws Own:
28 oz diced tomatoes
1/2 cup each finely diced daikon radish, very sweet onion, and celery
1/2 cup white wine
1/2 cup half and half
2 Tablespoons fresh finely minced cilantro
1 Tablespoon honey
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 Tablespoon Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried basil
Place the vegetables and tomatoes, including their liquid, in a blender and pulse or puree until fairly smooth. Add the remaining ingredients and mix to a rather thick consistency. Chill for at least two hours before serving with a warm weather salad or sandwich.
[ 05-22-2004, 13:17: Message edited by: pawclaws ]
