Testa's Italian Gazpacho Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Need to marinate in fridge several hours or overnight before serving. Perfect for the final hot, humid, still days of summer. Adapted from the Miami Herald. Ingredients:
1/4 cup olive oil |
1/4 cup lemon juice |
10 ounces beef broth |
46 ounces tomato juice |
1 onion, finely chopped |
6 tomatoes, finely diced |
3 celery ribs, finely diced |
14 ounces garbanzo beans, drained and rinsed |
14 ounces white beans, drained and rinsed |
4 ounces orzo pasta, cooked and drained (raw weight) |
1 tablespoon fresh oregano, minced |
1 tablespoon fresh basil, minced |
1 teaspoon hot pepper sauce |
1 teaspoon pepper |
3 garlic cloves, minced |
Directions:
1. Combine all ingredients in a large glass bowl.
2. Cover and refrigerate overnight before serving.
3. Season to taste with salt & pepper before serving.
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