Gazpasto: a fresh take on gazpacho

  By Leaves  

August 23, 2015

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A beautiful, delicious and intriguing dish that will work wonders as a pasta starter idea at your next dinner party, or simply a great and easy-to-make treat after another long working day.

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins


Leaves' Elbows with sage


Red and yellow peppers


Fresh chilli



Extra Virgin Olive Oil

Salt and pepper to taste


Put a pot of salted water on the stove and put our Pasta with Benefits in when boiling.

In the 5 Minutes it takes for our Elbows to cook, we mixed in our blender the fresh vegetables we bought (the ratio between these elements varies depending on your taste, while we still recommend to let the tomatoes get the lion’s share), together with 2 cloves of garlic, a good bit of extra virgin olive oil, salt and pepper to taste.

When the pasta is ready you have to options: add a bit of olive oil and wait until it gets colder before mixing with the Gazpacho or just mix it and eat it straight away… we opted for the latter as we were dying to try this!

This cold soup keeps very well in the fridge so you can prepare it in advance in case of many guests or make more and enjoy the day after as well for added convenience.

As a serving suggestion, we think it works beautifully in a transparent glass (try in a shot glass!), topped with a slice of fresh cucumber, a few extra drops of extra virgin olive oil and a sprig of thyme. For added freshness and colour you can also add a bit of lemon zest on top.
You can get very creative with this recipe idea, adding or changing vegetables, herbs and toppings.


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