Gazpacho With Pasta

Let's survive the hot days with some delicious cold pasta!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 4 Prep: 5 min Cook: 12 min

Ingredients

Tomatoes (medium) 3
Piquillo pepper 1/2
Green pepper 1/2
Onion 1/4
Cucumber 1/6
Garlic 1/2 clove
Baguette or bread slice 1
Water 120ml
Vinegar 1.5 tbsp
Extra virgin olive oil 1/2 tbsp
Salt & pepper 1 pinch each
Cumin powder 1/2 tbsp
Spaghetti 200g
Salt for the pasta as required

Method

1
Start cooking the pasta - use 10-15g salt per 1 litre water.
2
Remove the seeds and gel from the tomatoes. Remove the seeds and pith from the pepper. Remove the centre core of the garlic.
3
Keep aside some tomato and cucumber for the garnish. Put all the remaining vegetables into a bowl with the seasonings and blend.
4
Be careful if using a hand blender as it may splash, it might be better to use a food processor.
5
When the pasta is cooked, wash and cool under cold running water then drain well in a colander.
6
Transfer the pasta to a serving bowl and pour over the gazpacho. Garnish with the tomato and cucumber and some chopped basil before serving.

Tips & Note

●This is a cool refreshing pasta for a warm day, but it can be a bit too much for a main dish, it's probably better as a small starter
●You could add some crushed ice cubes to make it look and taste much cooler

Gazpacho With Pasta

Let's survive the hot days with some delicious cold pasta!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 4

Prep: 5 min

Cook: 12 min

Ingredients

Tomatoes (medium) 3
Piquillo pepper 1/2
Green pepper 1/2
Onion 1/4
Cucumber 1/6
Garlic 1/2 clove
Baguette or bread slice 1
Water 120ml
Vinegar 1.5 tbsp
Extra virgin olive oil 1/2 tbsp
Salt & pepper 1 pinch each
Cumin powder 1/2 tbsp
Spaghetti 200g
Salt for the pasta as required

Gazpacho With Pasta

Recipe ID :1983 Posted on 19 JUL 2016

Serves 4

Prep 5min
Cook 12min
views 4,001
printed 1

saved 0

Let's survive the hot days with some delicious cold pasta!

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Ingredients

Print Ingredients Email Ingredients
3
1/2
1/2
1/4
1/6
1/2 clove
1
120ml
1.5 tbsp
1/2 tbsp
1 pinch each
1/2 tbsp
200g
as required

Method

Prep
5min
Cook
12min
1
Start cooking the pasta - use 10-15g salt per 1 litre water.
2
Remove the seeds and gel from the tomatoes. Remove the seeds and pith from the pepper. Remove the centre core of the garlic.
3
Keep aside some tomato and cucumber for the garnish. Put all the remaining vegetables into a bowl with the seasonings and blend.
4
Be careful if using a hand blender as it may splash, it might be better to use a food processor.
5
When the pasta is cooked, wash and cool under cold running water then drain well in a colander.
6
Transfer the pasta to a serving bowl and pour over the gazpacho. Garnish with the tomato and cucumber and some chopped basil before serving.

Tips & Note

●This is a cool refreshing pasta for a warm day, but it can be a bit too much for a main dish, it's probably better as a small starter
●You could add some crushed ice cubes to make it look and taste much cooler

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