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Gazpacho Vermicelli

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Taking the basics ingredients of Gazpacho...fresh tomatos, red & green bell peppers, flat leaf parsley,garlic, olive oil...all in the blender or food processor, add salt pepper and pour over pasta (vermicelli is my preference but any pasta will be fine)...toss and you have a healthy tasty dish.

Ingredients

Serves: 4

  • ½ kilogram vermicelli pasta
  • 4 tomatoes
  • ½ green bell pepper
  • ½ red bell pepper
  • 1 handful fresh italian parsley
  • 1 pinch of fresh oregano (or dried)
  • 6 cloves garlic
  • extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • ½ lime (or lemon)

Method

Gazpacho Vermicelli is a community recipe submitted by gibralto and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In small pan add 6 tablespoons extra virgin Olive oil and 6 sliced garlic cloves, bring up to heat and cook cloves till just beginning to turn golden...take off the fire and set aside to cool (till just warm or room temp)
  • In a blender or food processor add quartered tomatoes, sliced peppers, lime or lemon juice, salt & pepper to taste, parsley, oregano, the garlic cloves and oil that you cooked them in and "blitz" away till all is blended. Adjust seasonings (salt)
  • Cook the pasta till al dente (Vermicelli takes very little time) drain and add the "Gazpacho sauce" till well blended.
  • Additional Information

    It's wonderful with a green salad. Enjoy!

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