Instructions: This soup should be served cold 35 to 45 degrees. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

For the 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 vegetables and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6 ounces of soup per bowl. Add a good tablespoon of blended vegetables and 2 tablespoons of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

This recipe yields 6 servings.

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