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Gazpacho with Ditalini

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Level: Easy

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Description

The perfect soup for the hot summer months. Gazpacho with ditalini is cool and refreshing.

Ingredients

  • 6 whole Roma Tomatoes, Peeled And Chopped
  • 1 whole Spanish Onion, Chopped
  • 2 whole Red Bell Peppers, Seeds And Stem Removed, Chopped
  • ⅓ cups Green Onions, Chopped, Plus More For Garnish
  • 2 whole Cucumbers Chopped
  • 1 whole Jalapeño, Seeds And Stem Removed, Minced
  • 3 stalks Celery, Chopped
  • ½ cups Beef Broth
  • ¼ cups Extra Virgin Olive Oil
  • ½ cups Balsamic Vinegar
  • 30 ounces, fluid Tomato Sauce
  • 1 cup Water
  • 1 Tablespoon Lemon Juice
  • 4 cloves Garlic, Minced
  • 3 Tablespoons Honey
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Sriracha (or More To Taste)
  • ½ pounds Ditalini Pasta, Cooked According To Package Instructions And Cooled
  • 2 Tablespoons Cilantro, Chopped
  • 1 cup Fresh Basil, Chopped
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 whole Avocados, Peeled, Pitted And Diced, For Garnish

Preparation

In a very large bowl, combine the tomatoes, onion, bell peppers, green onions, cucumber, jalapeño and celery. Toss the ingredients to combine and set aside.

In a separate medium-sized bowl, whisk together the beef broth, olive oil, balsamic vinegar, tomato sauce, water, lemon juice, garlic, honey, cumin, Worcestershire sauce and Sriracha. Pour the liquid over the vegetables and stir together.

Add the cooled ditalini pasta, cilantro and basil. Add salt and pepper to taste and then stir to combine.

Cover with a sheet of plastic wrap, put it into the refrigerator and chill for one hour before serving. Top with avocado and green onions and serve! Is best served within 24 hours of making it.

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