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SOUP BASE:
28 ounces Italian plum tomatoes
1 clove garlic, minced
1/2 cup mixed herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon tabasco sauce
1 teaspoon sugar, optional
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled&chopped fine
1 cup tomato, chopped to 1/4"
1/2 cup ditalini or tubetti, cooked, rinsed and drained
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.
28 ounces Italian plum tomatoes
1 clove garlic, minced
1/2 cup mixed herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon tabasco sauce
1 teaspoon sugar, optional
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled&chopped fine
1 cup tomato, chopped to 1/4"
1/2 cup ditalini or tubetti, cooked, rinsed and drained
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.