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Olive Garden Gazpacho Italiano

Olive Garden Gazpacho Italiano recipe image
This copycat Olive Garden Gazpacho Italiano is a refreshing departure from traditional hot soups. The base is a smooth, richly flavored blend of canned Italian plum tomatoes, garlic, herbs, and olive oil, chilled to perfection. Unlike standard gazpacho, this version features a creamy texture achieved with cream cheese or yogurt, though the classic recipe relies on the richness of the tomatoes and oil. The key to this dish is the contrast between the silky, cold soup base and the crunchy, fresh garnishes of diced cucumber, bell pepper, and onion, topped with small pasta. It&# 226;€™s an ideal dish for warm summer days, offering a light yet satisfying meal that balances acidity, saltiness, and freshness. Serve in chilled bowls for the best experience.
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 322.0
Description
This copycat Olive Garden Gazpacho Italiano is a refreshing departure from traditional hot soups. The base is a smooth, richly flavored blend of canned Italian plum tomatoes, garlic, herbs, and olive oil, chilled to perfection. Unlike standard gazpacho, this version features a creamy texture achieved with cream cheese or yogurt, though the classic recipe relies on the richness of the tomatoes and oil. The key to this dish is the contrast between the silky, cold soup base and the crunchy, fresh garnishes of diced cucumber, bell pepper, and onion, topped with small pasta. It&# 226;€™s an ideal dish for warm summer days, offering a light yet satisfying meal that balances acidity, saltiness, and freshness. Serve in chilled bowls for the best experience.
Ingredients
  • 28 ounce Canned Italian plum tomatoes
  • 1 clove garlic, minced
  • 1/2 cup mixed fresh herbs, chopped very fine
  • 1/2 cup olive oil
  • 3 tbsp white wine vinegar
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1/4 cup white or red onion, diced
  • 3 cups chicken broth
  • 3/4 tsp Tabasco sauce
  • 1 tsp sugar (optional)
  • 1/2 cup green bell pepper, chopped fine
  • 1/2 cup cucumber, peeled and chopped fine
  • 1 cup tomato, chopped to 1/4 inch dice
  • 1/2 cup ditalini or tubetti pasta, cooked
  • 1 batch croutons
  • 1 oz parmesan cheese, grated
  • 1 tbsp fresh parsley, chopped
Directions
  1. 1
    Process the canned Italian plum tomatoes, their juice, minced garlic, and chopped herbs in a blender or food processor until completely smooth.
  2. 2
    In a large non-aluminum bowl, combine the blended tomato mixture with olive oil, white wine vinegar, lemon juice, salt, diced onion, chicken broth, Tabasco sauce, and sugar (if using). Stir well to emulsify.
  3. 3
    Cover the bowl and refrigerate the soup base for at least 4 hours to allow the flavors to marry and the soup to chill thoroughly.
  4. 4
    While the base chills, cook the ditalini or tubetti pasta according to package directions. Rinse with cold water to stop the cooking process and drain well.
  5. 5
    Prepare the garnishes by finely chopping the green bell pepper, cucumber, and fresh tomato. Keep these vegetables chilled until serving.
  6. 6
    Just before serving, stir the chilled soup base well.
  7. 7
    Ladle approximately 6 ounces of the soup base into each chilled soup bowl.
  8. 8
    Spoon a generous tablespoon of the blended vegetable mixture (or fresh chopped veggies) and 2 tablespoons of the cooked pasta into each bowl.
  9. 9
    Garnish each bowl with a few croutons, a sprinkle of grated parmesan cheese, and chopped fresh parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 322.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.0mg1%
Total Carbohydrate 77.0g26%
Dietary Fiber 9.8g40%
Sugars 69.3g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not add the solid vegetables and pasta to the soup base until immediately before serving. Adding them earlier will cause them to become soggy and lose their texture.

Ensure your soup bowls are chilled before serving to maintain the refreshing temperature of the gazpacho.

The recipe calls for chicken broth, but you can use vegetable broth to make the soup vegetarian. Note that the original tags list "Vegan," but chicken broth and parmesan are not vegan; omit parmesan and use vegetable broth for a vegan version.

Adjust the amount of Tabasco and sugar to taste, depending on the acidity of the tomatoes and vinegar used.

Keywords: gazpacho, italian, olive garden, copycat, chilled soup, tomato soup, summer soup, vegetable, pasta, garlic, herbs, olive oil, cucumber, bell pepper, ditalini, creamy, refreshing, appetizer, light lunch, no-cook base
Read it online: https://www.chefs-mate.com/recipe/olive-garden-gazpacho-italiano/