Gazpacho Pasta
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Recipe courtesy of Ree Drummond

Gazpacho Pasta

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
Gazpacho is a cold soup originating in Spain. Here Ree experiments by using it as a pasta sauce for a Spanish-Italian combo, poured over freshly boiled farfalle.






  1. For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
  2. For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
  3. For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.