Chilled Pipe Rigate with Fresh Gazpacho Sauce

Chilled Pasta with Gazpacho – A Refreshing Summer Dish
Category: Main Courses
Serves: 4

Ingredients

Instructions

1. Prepare the Bread Mixture: Start by preparing the bread. Take the stale bread and remove the crust, saving only the soft interior. Tear it into pieces and place them in a bowl. Add a mixture of white wine vinegar and a splash of water to moisten the bread, making sure it soaks up the liquid evenly.
2. Chop the Vegetables: Wash the red and green bell peppers, slice them in half, and remove the stems, seeds, and internal membranes. Slice the peppers into thin strips. Next, peel the red onion and garlic clove, then slice them roughly.
3. Blending the Gazpacho Base: Combine all the chopped vegetables into a blender or food processor. Add the extra virgin olive oil gradually as the mixture blends. Season with salt and black pepper to taste. Continue blending until smooth and well-incorporated.
4. Strain the Mixture: Once the gazpacho mixture is smooth, pass it through a fine mesh strainer to remove any remaining seeds and skins. Use the back of a spoon to press the mixture through the sieve, ensuring all the flavorful liquid is collected in a bowl.
5. Incorporate the Bread: Add the soaked bread into the strained vegetable liquid. Return the mixture to the blender and blend again until it reaches a smooth and creamy consistency.
6. Rest the Gazpacho: Set the gazpacho aside to rest for at least an hour, allowing the flavors to meld together and intensify.
7. Cook the Pasta: While the gazpacho is resting, bring a large pot of salted water to a boil. Cook the pipe rigate according to the package instructions until al dente.
8. Cool the Pasta: Once the pasta is done, drain it and rinse it under cold running water to stop the cooking process. Drain thoroughly to remove excess water.
9. Assemble the Dish: Transfer the cooled pasta to a large serving bowl. Pour a portion of the chilled gazpacho over the pasta and toss gently to coat.
10. Serve and Garnish: Divide the remaining gazpacho among individual serving plates. Serve the pasta on the side, and enjoy this refreshing, light summer dish!

Chef’s Tips

• For added texture, you can reserve some of the chopped vegetables and sprinkle them over the pasta just before serving.
• This dish is best served chilled, making it a perfect choice for hot summer days or a picnic.

Enjoy your chilled pasta with gazpacho as a flavorful and healthy dish, perfect for bringing the refreshing tastes of summer to your dining table!