Name: Summer Gazpacho Pasta
Total time: 35 min
Ingredients: 12 ounces (4½ cups) medium pasta shells; 1½ teaspoons table salt, plus salt for cooking pasta; 1 pound small shrimp (51 to 60 per pound), peeled, deveined, and tails removed; 1 pound ripe tomatoes, cored and cut into 1-inch pieces; 2 tablespoons sherry vinegar, plus extra for seasoning; 1 garlic clove, peeled; ¼ cup extra-virgin olive oil, plus extra for drizzling; 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces; ½ English cucumber, cut into ¼-inch pieces; ½ sweet onion, chopped fine

Why This Recipe Works

For a light, refreshing summer pasta inspired by the flavors of gazpacho, we puree fresh tomatoes with sherry vinegar, garlic, olive oil, and a scoop of cooked pasta, which gives the sauce a thick, clingy consistency. We add shrimp for some protein, tossing them right into the boiling pasta water at the very end and then shocking everything in cold water to prevent overcooking. Diced cucumber, bell pepper, and onion add crunch and that signature vegetal flavor of gazpacho.

Before You Begin

Vidalia, Maui, or Walla Walla sweet onions will all work here. Garnish with fresh basil and chopped marcona almonds if desired.

Instructions

Bring 4 quarts water to boil in large pot. Add 4½ cups medium pasta shells and 1 tablespoon table salt and cook, stirring often, until al dente. Add 1 pound small shrimp, peeled, deveined, and tails removed, and simmer until cooked through, 1 to 2 minutes. Drain pasta and shrimp and rinse under cold water until chilled. Drain well and transfer to large bowl.

Combine 1 pound ripe tomatoes cut into 1-inch pieces, 2 tablespoons sherry vinegar, 1 peeled garlic clove, and 1½ teaspoons salt in blender and process until mostly smooth, about 30 seconds. Add ¼ cup extra-virgin olive oil and ⅓ cup cooked pasta and continue to blend until completely smooth, about 1 minute longer. Add to bowl with pasta and shrimp. Add 1 red bell pepper, cut into ¼-inch pieces; ½ English cucumber, cut into ¼-inch pieces; and ½ sweet onion, chopped fine, and toss to combine. Season with salt, pepper, and sherry vinegar to taste. Serve, drizzling portions with extra oil.