Gazpacho with Ditalini

Gazpacho with Ditalini

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

Ingredients

  • 6 roma tomatoes, peeled and chopped
  • 1 spanish onion, chopped
  • 2 red bell peppers, seeds and stem removed, chopped
  • 1/3 cup green onions, chopped (plus extra for garnish)
  • 2 cucumbers, chopped
  • 1 jalapeño, seeds and stem removed, minced
  • 3 stalks of celery, chopped
  • 1/2 cup beef broth
  • 1/4 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 30 ounces tomato sauce
  • 1 cup water
  • 1 tablespoon lemon juice
  • 4 cloves of garlic, minced
  • 3 tablespoons honey
  • 1 tablespoon ground cumin
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon sriracha (or more to taste)
  • 1/2 pound pasta, fully cooked and cooled (ditalini)
  • 2 tablespoons cilantro, chopped
  • 1 cup basil, chopped
  • salt
  • pepper
  • 2 avocados, diced
Read the whole recipe on Cooking and Beer