• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Summer Spaghetti with Gazpacho Sauce

  • Recipe Submitted by on

Category: Sauces, Pasta

 Ingredients List

  • 1 lb Thin spaghetti
  • 1 Bay leaf
  • 1 tb Salt
  • 4 tb Olive oil
  • 1 Garlic clove; pressed
  • 4 lg Tomatoes; peeled and seeded
  • -- divided
  • 1 tb White wine vinegar
  • 1 tb Fresh basil; minced
  • 1 tb Fresh oregano; minced
  • 1 tb Fresh thyme; minced
  • 1 tb Nasturtium blossoms; minced
  • 1/4 ts Saffron threads
  • 1 sm Red onion; divided
  • 1 md Cucumber; peeled and seeded
  • -- divided
  • 1 sm Sweet red pepper; divided
  • 1 tb Dry sherry
  • Salt; to taste


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.

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