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Source: Food and Wine Quick from Scratch

Shells with Gazpacho Sauce and Avocado
The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender, and so you don’t need to spend a lot of time cutting the vegetables into neat dice.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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red onion
2 garlic cloves, smashed
1 jalapeño pepper, seeds and ribs removed
1/2 red bell pepper, seeded
1 cucumber, peeled and seeded
1 pound plum tomatoes, about 5, seeded
1 3/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil or 1/4 teaspoon olive oil
1/4 teaspoon red wine vinegar
1/4 cup dry bread crumbs
2 tablespoons fresh dill, chopped
1 avocado
3/4 pound pasta shells




In a food processor or blender, combine the onion, garlic, jalapeno 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.

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.


Wine Recommendation: Beer suits this dish better than any wine. Serve your own favorite or a cold, light Mexican beer such as Corona. Spicing It Up If you like your gazpacho a little spicier, try one of these quick additions: Leave some of the seeds


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