Gazpacho is a cold soup originating in Spain. Here Ree experiments by using it as a pasta sauce for a Spanish-Italian combo, poured over freshly boiled farfalle.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for garnish
- 3 tablespoons sherry vinegar
- 3 cloves garlic, minced
- One and a half 15-ounce containers grape tomatoes
- 3/4 English cucumber, peeled, seeded and roughly chopped
- 3/4 red bell pepper, seeded and roughly chopped
- 1/2 small red onion, minced
- Kosher salt and freshly ground black pepper
- Kosher salt
- 1 pound farfalle pasta
- 1/2 cup sliced green manzanilla olives
- 1/2 cup sliced black olives
- 1/4 cup finely diced red bell pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped, plus basil leaves, for garnish
- 1/4 English cucumber, peeled and small diced
Instructions
- For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
- For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
- For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 456 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 708 mg |
Reviews
Made this to go with BBQ skirt steak and it was really good.
Absolutely delicious! I used macaroni, but I’m sure any short pasta will work. Lunch is gonna be yummy this week! And this will be great as a summer BBQ side dish! So tasty and not heavy! Thanks Ree!