When I make gazpacho soup I always some extra because I love having it with noodle.
I crave cold noodle every day in summer and quite often throughout the year, but this dish is super seasonal and only good in tomato season.
Thoroughly chilling the noodle in the ice water is necessary step, and most importantly drain the noodle completely, so that the soup doesn’t get diluted.
I made capellini pasta, but dried ones are good to substitute.
Thinner pasta like angel hair is good fit here! Since it is served cold the pasta should be cooked a little longer than al dente status but until still having some chewy texture.
Chilled Pasta with Tomato and Shiso Gazpacho Soup
Servings 2 servings
Ingredients
- 1 cup ChilledTomato and Shiso Gazpacho Soup
- 6 ounces fresh or dried pasta, capellini or angle hair
- 1 teaspoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
GARNISH
- Japanese cucumber, sliced thinly with mondoline
- Cherry tomatoes, cut in half
- Fresh shiso leaves, finely chopped
- Extra-virgin olive oil
Notes
Use vegan pasta if you prefer vegan diet.
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