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.
