Cold ‘Gazpacho’ Spaghetti

Name: Cold ‘Gazpacho’ Spaghetti
Yield: 2 servings
Cuisine: British
Ingredients: 2 servings Thinner Spaghetti; 1 tablespoon Parsley *finely chopped; <‘Gazpacho’ Sauce>; 3 Ripe Tomatoes; 15 cm Cucumber; 3-4 slices Red Onion; 1/4-1/3 Red Capsicum OR Red Sweet Chilli; 1 clove Garlic; 10 cm Celery; 1-2 tablespoons Tomato Paste; 1 tablespoon Olive Oil; 1 tablespoon Red Wine Vinegar; 1/4 teaspoon Salt; Freshly Ground Black Pepper; Tabasco *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

On a hot day, I made ‘Gazpacho’ for dinner, and I had no more energy to prepare anything else. ‘Gazpacho’ was not enough for my hungry children. I needed to make it more filling. How could I make ‘Gazpacho’ more filling? What I did was cooking thin spaghetti and mixed with it. That’s how I invented this dish and it is my favourite hot day meal now.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2servings Thinner Spaghetti
1 tablespoonParsley *finely chopped
<‘Gazpacho’ Sauce>
3Ripe Tomatoes
15 cmCucumber
3-4 slicesRed Onion
1/4-1/3Red Capsicum OR Red Sweet Chilli
1 cloveGarlic
10 cmCelery
1-2 tablespoonsTomato Paste
1 tablespoonOlive Oil
1 tablespoonRed Wine Vinegar
1/4 teaspoonSalt
Freshly Ground Black Pepper
Tabasco *optional

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Steps

1

Cook Thinner Spaghetti in a saucepan of salted boiling water as instructed.
2

Cut all vegetables coarsely. Place all ‘Gazpacho’ ingredients in a blender or food processor and blend until combined. *Note: If the vegetables are not cold, add a few Ice Cubes to blend together.
3

When the Spaghetti are cooked, drain and rinse with cold water, then drain well. Bring back to the sauce pan, add ‘Gazpacho’ sauce and mix to combine. Place finely chopped Parsley on top and enjoy.