Ingredients for - Shells with Gazpacho Sauce and Avocado
1.
1/2 c. Chopped red onion
3.
1 jalapeño pepper
4.
1/2 large red bell pepper
6.
1 lb. plum tomatoes (about 5)
10.
1/4 tsp. Wine vinegar
11.
1/4 c. dried breadcrumbs
15.
3/4 lb. medium pasta shells
How to cook deliciously - Shells with Gazpacho Sauce and Avocado
1 . Stage
In a food processor or blender, combine the onion, garlic, jalapeño pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.
2 . Stage
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.
3 . Stage
Wine Recommendation: Beer suits this dish better than any wine. Serve your own favorite or a cold, light Mexican beer such as Corona.
Recipe information
Servings per container:
4
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