Vegetable Invasion: Gazpasta Recipe

Maybe you overbought at the farmers’ market or perhaps those green thumbs have finally paid off. Whatever the reason, an army of produce has invaded your kitchen and is anxiously waiting active duty. The problem is, those hot, dry summer days that gave you that bountiful harvest are also what is keeping you out of the kitchen.
Slaving over a hot stove is just not gonna cut it this time of year. Put those eager tomatoes, peppers and cucumbers to work in a no-cook gazpacho-inspired sauce that is perfect for a late summer meal. Unlike traditional gazpacho, there is no need for dainty dicing. De-seeded and chunked up vegetable go right into a food processor, making this refreshing sauce a breeze to prepare.
Boil pasta, toss with sauce, top with avocado and dinner is served — soup, salad and entrée in one fell swoop.

Cool Gazpacho Sauce Recipe for Gazpasta

You will need, ½ red onion, 2 cloves garlic, ½ red bell pepper, 1 peeled cucumber, 1 jalapeno pepper and 5 plum tomatoes. De-seed the vegetables, cut into chunks and place in your food processor.

Add 1 ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon cumin, ¼ teaspoon red wine vinegar, a pinch of cayenne pepper and ¼ cup dried breadcrumbs. Pulse until finely chopped. While the machine is running, slowly add the oil and set aside.
Cook ¾ lb. medium pasta shells until al dente. Drain and toss with the sauce. Garnish with chunks of avocado.


Does your vegetable garden runneth over? Do you avoid the kitchen in the summer months? —Karen