Cold Pasta with Gazpacho

To prepare the cold pasta with gazpacho, start with the latter: extract the crumbs from the stale bread to place in a bowl and moisten with water and white wine vinegar 1; let it absorb the liquids, then drain it with a sieve and set aside. Then proceed to clean and chop the vegetables: wash and cut the tomatoes in half, place them on a small bowl to remove the internal seeds 2; trim and peel the cucumber and cut it into slices 3.

Continue with the green and red peppers: wash them and cut them in half, then remove the stem and internal filament with seeds, then cut the slices into strips 4. Finally, peel the red onion and the garlic clove and slice them roughly 5. Pour the chopped vegetables into a blender 6, add the extra virgin olive oil in a thin stream, also adjusting with salt and pepper to taste.

and run the blender to get a smooth and homogeneous mixture 7. Strain the dense mixture obtained using a fine mesh sieve and the back of a spoon to remove any residues of skins and seeds, collecting the mixture in a bowl 8. Transfer the mixture back into the blender and add the well-squeezed crumbs 9 and adjust if needed with salt, pepper, or vinegar.

Blend again for a few seconds until a smooth and homogeneous mixture is obtained 10. Then, let the gazpacho rest for a few hours. Meanwhile, cook the pipe rigate in a pot with boiling salted water to taste 11. Then drain them al dente and cool the pasta under cold running water. After that, drain it well and transfer it into a large bowl, pour part of the gazpacho to dress the pasta 12.

Divide the remaining gazpacho into the serving plates 13 and pour the dressed pipe rigate into them 14; you can decorate each plate with cucumber slices and basil if you prefer. Your cold pasta with gazpacho is ready to be served.