Summer Spaghetti with Gazpacho Sauce
Yield
servingsPrep
30 minCook
40 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
thin |
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
salt
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
pressed |
|
| 4 | each |
tomatoes
and seeded, divided, large |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
basil
fresh, minced |
|
| 1 | tablespoon |
oregano
fresh, minced |
|
| 1 | tablespoon |
thyme
fresh, minced |
*
|
| 1 | tablespoon |
blossoms
nasturtium, minced |
* |
| ¼ | teaspoon |
saffron threads
|
*
|
| 1 | each |
red onion
small, divided |
|
| 1 | each |
cucumbers
medium, peeled, seeded, divided |
|
| 1 | small |
sweet red bell peppers
divided |
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | x |
salt
to taste |
*
|
| garnish | |||
| 12 | each |
chives
leaves |
*
|
| 1 | x |
chives
blossoms |
*
|
| 4 | each |
blossoms
nasturtium |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
thin |
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
salt
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
pressed |
|
| 4 | each |
tomatoes
and seeded, divided, large |
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
basil
fresh, minced |
|
| 15 | ml |
oregano
fresh, minced |
|
| 15 | ml |
thyme
fresh, minced |
*
|
| 15 | ml |
blossoms
nasturtium, minced |
* |
| 1.3 | ml |
saffron threads
|
*
|
| 1 | each |
red onion
small, divided |
|
| 1 | each |
cucumbers
medium, peeled, seeded, divided |
|
| 1 | small |
sweet red bell peppers
divided |
|
| 15 | ml |
sherry
dry |
|
| 1 | x |
salt
to taste |
*
|
| garnish | |||
| 12 | each |
chives
leaves |
*
|
| 1 | x |
chives
blossoms |
*
|
| 4 | each |
blossoms
nasturtium |
* |
Directions
Cook spaghetti in boiling water with bay leaf and salt until just tender.
Drain well, discard bay leaf, mix with oil and garlic, and chill.
Mince half the cucumber, onion and pepper; reserve.
Mince one of the tomatoes and reserve.
Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree.
Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely.
Stir in sherry and add salt to taste.
Mix sauce with spaghetti.
Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper.
Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom.
