Name: Shells with Gazpacho Sauce and Avocado
Yield: 4
Ingredients: 1/2 c. Chopped red onion -; 2 cloves garlic -; 1 jalapeño pepper -; 1/2 large red bell pepper -; 1 cucumber -; 1 lb. plum tomatoes (about 5) -; 1 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/4 tsp. ground cumin -; 1/4 tsp. Wine vinegar -; 1/4 c. dried breadcrumbs -; 1/4 c. olive oil -; 2 tbsp. chopped fresh dill -; 1 avocado -; 3/4 lb. medium pasta shells -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Shells with Gazpacho Sauce and Avocado

1. 1/2 c. Chopped red onion -

2. 2 cloves garlic -

3. 1 jalapeño pepper -

4. 1/2 large red bell pepper -

5. 1 cucumber -

6. 1 lb. plum tomatoes (about 5) -

7. 1 3/4 tsp. salt -

8. 1/2 tsp. fresh-ground black pepper -

9. 1/4 tsp. ground cumin -

10. 1/4 tsp. Wine vinegar -

11. 1/4 c. dried breadcrumbs -

12. 1/4 c. olive oil -

13. 2 tbsp. chopped fresh dill -

14. 1 avocado -

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.