Summer Spaghetti With Gazpacho Sauce Recipe
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Summer Spaghetti With Gazpacho Sauce
1 lb Thin spaghetti
1 Bay leaf
1 tbsp Salt
4 tbsp Olive oil
1 Garlic clove, pressed
4 large Tomatoes, peeled and seeded divided
1 tbsp White wine vinegar
1 tbsp Fresh basil, minced
1 tbsp Fresh oregano, minced
1 tbsp Fresh thyme, minced
1 tbsp Nasturtium blossoms, minced
1/4 tsp Saffron threads
1 small Red onion, divided
1 medium Cucumber, peeled and seeded divided
1 small Sweet red pepper, divided
1 tbsp Dry sherry
Salt, to taste
GARNISH
12 Chive leaves
Chive blossoms
4 Nasturtium blossoms
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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