Angela Mia

Yield: 24 portions
Portion Size: 1 cup

Chicken or vegetable stock 2 quarts
Angela Mia® Bella Romana Pasta Sauce27000 391856-1/4 cups
Green peppers, cut into chunks 2
Cucumbers, cut into chunks 2
Jalapeno peppers, cut into chunks 2
Scallions, roughly chopped 12
Garlic 1 medium clove
Fresh basil 6 tbsp
Olive oil 3 tbsp
Balsamic vinegar 3 tbsp
Tarragon 2 tbsp
Worcestershire sauce 4 tsp
Lime juice 2 tbsp
Hot pepper sauce 1/2 tsp
Garnish Ingredients
Garlic 1 medium clove
Extra virgin olive oil 1 tbsp
Bread, cut into 1/4-inch cubes 4 slices


  1. Combine all soup ingredients in food processor. Pulse until smooth. Chill 1 hour or overnight.
  2. Garnish with toasted baguette slices or fresh made croutons.
  3. Garnish Directions:
  4. Sauté the garlic clove in the olive oil until aromatic, 1 minute to infuse the flavor of garlic into the oil.
  5. Discard the garlic clove and add the bread cubes. Sauté the bread cubes over medium-high heat, turning frequently, until crisp and lightly browned, 3-4 minutes.
  6. Garnish each serving of soup with a small amount of the croutons.
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