Summer Spaghetti With Gazpacho Sauce

Recipe Ingredients

1 lb	454g / 16oz	Thin spaghetti
1		Bay leaf
1 tablespoon	15ml	Salt
4 tablespoons	60ml	Olive oil
1		Garlic clove - pressed
4		Tomatoes - peeled and seeded (large)
		Divided
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Fresh basil - minced
1 tablespoon	15ml	Fresh oregano - minced
1 tablespoon	15ml	Fresh thyme - minced
1 tablespoon	15ml	Nasturtium blossoms - minced
1/4 teaspoon	1.3ml	Saffron threads
1 teaspoon	5ml	Red onion - divided (small)
1 teaspoon	5ml	Cucumber - peeled and seeded (medium)
		Divided
1		Sweet red pepper - divided (small)
1 tablespoon	15ml	Dry sherry
		Salt - to taste
		Garnish
12		Chive leaves
		Chive blossoms
4		Nasturtium blossoms

Recipe Instructions

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.

Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.

Source:
Cooking Light, Sept. 1995, page 140

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