Summer spaghetti with gazpacho sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Thin spaghetti
1 Bay leaf
1 tablespoon Salt
4 tablespoons Olive oil
1 Garlic clove; pressed
4 larges Tomatoes; peeled and seeded divided
1 tablespoon White wine vinegar
1 tablespoon Fresh basil; minced
1 tablespoon Fresh oregano; minced
12 Chive leaves
Chive blossoms
1 tablespoon Fresh thyme; minced
1 tablespoon Nasturtium blossoms; minced
¼ teaspoon Saffron threads
1 small Red onion; divided
1 medium Cucumber; peeled and seeded divided
1 small Sweet red pepper; divided
1 tablespoon Dry sherry
Salt; to taste
4 Nasturtium blossoms

Directions

GARNISH

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.

Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No.

2. Pg. 80. Posted by Cathy Harned.

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