Gazpacho with Ditalini Chile Aioli Recipe

Gazpacho With Ditalini Chile Aioli Recipe

Ingredients

Makes 4 to 6 servings

Aioli

• 1 small hot chile, seeded
• 3 garlic cloves
• 1/2 teaspoon salt
• 1 teaspoon red wine vinegar
• 1/2 cup olive oil

Gazpacho

• 4 large ripe tomatoes, peeled, seeded and chopped
• 2 large cucumbers, peeled, seeded and chopped
• 1 medium yellow bell pepper, chopped
• 1/2 cup minced green onions
• 1 tablespoon minced garlic
• 3 cups tomato juice
• salt
• 1/2 cup ditalini or other soup pasta
• 1 tablespoon olive oil

Method

1. Make the aioli: In a blender or food processor, combine the chile, garlic and salt and puree until smooth
2. Add the vinegar and process to blend
3. With the machine running, stream in the oil, until blended
4. Do not overprocess
5. Transfer to a bowl and set aside at room temperature until serving time
6. Make the gazpacho: In a blender or food processor, combine half the tomatoes, half the cucumbers, half the bell pepper, half the green onions and all of the garlic
7. Process to blend, then transfer to a large nonmetallic bowl and stir in the tomato juice and remaining tomato, cucumber, bell pepper and green onion
8. Season with salt to taste
9. Cover and refrigerate until well chilled, at least 2 hours
10. While the soup is chilling, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 6 to 8 minutes
11. Drain and rinse the pasta, then toss it with the olive oil and set aside
12. When ready to serve, add the pasta to the soup and taste, adjusting seasonings if necessary
13. Ladle into bowls and swirl a spoonful of the aioli into each bowl
14. Serve with additional aioli on the side

Full List of Soup Recipes
Full List of Gazpacho Recipes