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Shells with Gazpacho Sauce and Avocado

Source: Quick from Scratch - Pasta
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender so you don't need to spend a lot of time cutting the vegetables into neat dice the way you do for traditional gazpacho.
1/2 cup chopped red onion
2 cloves garlic, smashed
1 jalapeno pepper, seeds and ribs removed
1/2 large red bell pepper, seeded
1 cucumber, peeled and seeded
1 pound plum tomatoes (about 5), seeded
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon wine vinegar
1/4 cup dried bread crumbs
1/4 cup olive oil
2 tablespoons chopped fresh dill
1 avocado
3/4 pound medium pasta shells
Shells with Gazpacho Sauce and Avocado Recipe at
In a food processor or blender, combine the onion, garlic, jalapeno pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.

SPICING IT UP: If you like your gazpacho a little spicier, try one of these quick additions:
  • Leave some of the seeds in the jalapeno.
  • Add a dash of Tabasco sauce.
  • Add a pinch of cayenne.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 595
Sodium: 1099mg
Fiber: 8g
Carbohydrates, Total: 84g
Protein: 15g
% Cal. from Fat: 35%
Fat. Total: 23g
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