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.
Beer suits this dish better than any wine. Serve your own favorite or a cold, light Mexican beer such as Corona.
- 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
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:
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
595 calories; 23g total fat; 0mg cholesterol; 1099mg sodium; 84g carbohydrates; 8g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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