Recipe: Yummy Cold ‘Gazpacho’ Spaghetti

Cold ‘Gazpacho’ Spaghetti.

You can have Cold ‘Gazpacho’ Spaghetti using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cold ‘Gazpacho’ Spaghetti

1. It's 2 of servings Thinner Spaghetti.
2. You need 1 tablespoon of Parsley *finely chopped.
3. You need of <‘Gazpacho’ Sauce>.
4. It's 3 of Ripe Tomatoes.
5. Prepare 15 cm of Cucumber.
6. You need 3-4 slices of Red Onion.
7. It's 1/4-1/3 of Red Capsicum OR Red Sweet Chilli.
8. It's 1 clove of Garlic.
9. It's 10 cm of Celery.
10. Prepare 1-2 tablespoons of Tomato Paste.
11. It's 1 tablespoon of Olive Oil.
12. You need 1 tablespoon of Red Wine Vinegar.
13. Prepare 1/4 teaspoon of Salt.
14. It's of Freshly Ground Black Pepper.
15. You need of Tabasco *optional.

Cold ‘Gazpacho’ Spaghetti instructions

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..