Gazpacho With Pasta

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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

Prep

5min

Cook

12min

Start cooking the pasta - use 10-15g salt per 1 litre water.

Remove the seeds and gel from the tomatoes. Remove the seeds and pith from the pepper. Remove the centre core of the garlic.

Keep aside some tomato and cucumber for the garnish. Put all the remaining vegetables into a bowl with the seasonings and blend.

Be careful if using a hand blender as it may splash, it might be better to use a food processor.

When the pasta is cooked, wash and cool under cold running water then drain well in a colander.

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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