This soup should be served cold at 35 to 45° F. 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 marryflavors.
Prepare the vegetables 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 tablespoon of blended vegetables and 2 Tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.Makes 6 Source: