Gazpacho with Ditalini
Beat the Heat with Spicy Cold Gazpacho with Ditalini!
Looking for a refreshing and vibrant summer dish? Our Spicy Cold Gazpacho with Ditalini is the answer! This isn’t your traditional gazpacho – we’ve kicked things up a notch with a delightful spicy kick and added a fun textural element with ditalini pasta. It’s the perfect blend of cool, crisp, and zesty flavors, making it ideal as a light lunch, appetizer, or satisfying snack.
Gazpacho, originating from Spain, is traditionally a cold soup made with raw blended vegetables. We’ve taken that classic base and given it an American twist with a little heat and a playful pasta addition. This version is incredibly easy to make – no cooking required! Simply blend, chill, and enjoy. It’s a fantastic way to use up those summer garden vegetables too!
Why You’ll Love This Recipe:
- No-Cook Recipe: Perfect for hot days when you don’t want to turn on the stove.
- Flavorful & Refreshing: A burst of fresh vegetable flavors with a spicy kick.
- Unique Texture: The ditalini pasta adds a delightful chewiness.
- Versatile: Enjoy it as a starter, light lunch, or snack.
- Easy to Customize: Adjust the sriracha and jalapeño to your preferred spice level.
Tips for the Best Gazpacho:
- Use Ripe Tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be.
- Chill Thoroughly: Chilling the gazpacho for at least 30 minutes (or longer!) allows the flavors to meld and intensifies the refreshing coolness.
- Adjust the Spice: Don’t be afraid to experiment with the amount of sriracha and jalapeño to create your perfect level of heat.
- Garnish with Flair: A drizzle of olive oil, a sprinkle of fresh herbs (like cilantro or basil), or a few croutons can elevate the presentation and add extra flavor.
Frequently Asked Questions
Q: Can I make this gazpacho ahead of time?
A: Absolutely! Gazpacho actually tastes better after it’s had a chance to chill and the flavors have melded. You can make it up to 24 hours in advance.
Q: Can I use different types of pasta?
A: While ditalini is our favorite for this recipe, you can experiment with other small pasta shapes like orzo or acini di pepe.
Q: I don’t like spicy food. Can I omit the sriracha and jalapeño?
A: Yes, of course! Feel free to leave them out entirely or substitute with a milder chili sauce.
Q: Can I peel the tomatoes and cucumber?
A: Peeling is optional. Leaving the skins on adds more fiber and nutrients, but if you prefer a smoother texture, you can peel them.
Q: What if I don’t have red wine vinegar?
A: You can substitute with white wine vinegar or apple cider vinegar. Lemon juice also works in a pinch!
Get ready to cool down and savor the flavors of summer with our Spicy Cold Gazpacho with Ditalini!
Spicy Cold Gazpacho with Ditalini
Ingredients
- 2 cups cherry tomatoes
- 1 cup cucumber, chopped
- 1 cup red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/4 cup ditalini pasta
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon sriracha (or more, to taste)
- 1/2 teaspoon jalapeno, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
Instructions
- Combine all vegetables, pasta, red wine vinegar, olive oil, sriracha, jalapeno, salt, pepper, and vegetable broth in a blender.
- Blend until smooth. Taste and adjust seasoning as needed.
- Chill for at least 30 minutes before serving.
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