Shells With Gazpacho Sauce And Avocado Tomato Peppers Pasta Recipes Spanish Recipes

Ingredients

1/2 c. Chopped red onion

2 cloves garlic

1 jalapeño pepper

1/2 large red bell pepper

1 cucumber

1 lb. plum tomatoes (about 5)

1 3/4 tsp. salt

1/2 tsp. fresh-ground black pepper

1/4 tsp. ground cumin

1/4 tsp. Wine vinegar

1/4 c. dried breadcrumbs

1/4 c. olive oil

2 tbsp. Chopped fresh dill

1 avocado

3/4 lb. medium pasta shells

Preparation

Step 1In a food processor or blender, combine the onion, garlic, jalapeño pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.Step 2In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.Step 3Spicing It Up: If you like your gazpacho a little spicier, try one of these quick additions:

Leave some of the seeds in the jalapeño. Add a dash of Tabasco sauce. Add a pinch of cayenne.Step 4Wine Recommendation: Beer suits this dish better than any wine. Serve your own favorite or a cold, light Mexican beer such as Corona.