*  Exported from  MasterCook  *
 
                    SUMMER SPAGHETTI WITH GAZPACHO SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Thin spaghetti
    1                    Bay leaf
    1       tb           Salt
    4       tb           Olive oil
    1                    Garlic clove -- pressed
    4       lg           Tomatoes -- peeled and seeded
                         -- divided
    1       tb           White wine vinegar
    1       tb           Fresh basil -- minced
    1       tb           Fresh oregano -- minced
    1       tb           Fresh thyme -- minced
    1       tb           Nasturtium blossoms -- minced
      1/4   ts           Saffron threads
    1       sm           Red onion -- divided
    1       md           Cucumber -- peeled and seeded
                         -- divided
    1       sm           Sweet red pepper -- divided
    1       tb           Dry sherry
                         Salt -- to taste
                         -----GARNISH-----
   12                    Chive leaves
                         Chive blossoms
    4                    Nasturtium blossoms
 
   Cook spaghetti in boiling water with bay leaf and salt
   until just tender. Drain well, discard bay leaf, mix
   with oil and garlic, and chill.
   
   Mince half the cucumber, onion and pepper; reserve.
   Mince one of the tomatoes and reserve.
   
   Place rest of tomatoes in blender or food processor
   with vinegar, basil, oregano, thyme, minced nasturtium
   blossoms and saffron; puree. Add rest of cucumber,
   onion and pepper, and pulse several times to chop
   coarsely. Stir in sherry and add salt to taste.
   
   Mix sauce with spaghetti.  Divide in four bowls and
   sprinkle each serving with minced tomato, cucumber,
   onion and pepper.  Garnish each serving with 3 chive
   leaves, several chive blossoms and a nasturtium
   blossom.
   
   Recipe from Helen D. Conwell of Fairhope, AL in “Great
   Spaghetti Sauce Cookoff” in “The Herb Companion.”
   Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80.  Posted by
   Cathy Harned.
  
 
 
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