Ingredient List:
SOUP BASE
28 ounces Can Italian Plum Tomatoes
10 milliliters Garlic -- mince
1/2 cup Mixed herbs -- chop very fine
1/2 cup Olive oil
3 tablespoons White wine vinegar
3 tablespoons Lemon juice
1 teaspoon Salt
1/4 cup White or red onion -- dice
3 cups 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.

Servings:
6

Instructions:
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 ammount of blended veggies and pasta to each
bowl.
Garnish with a few croutons and sprinkle the croutons with parmesan
and chopped parsley.