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Summer Spaghetti With Gazpacho Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUMMER SPAGHETTI WITH GAZPACHO SAUCE
 Categories: Seasonings, Pasta, Sauces
      Yield: 4 Servings
 
      1 lb Thin spaghetti
      1    Bay leaf
      1 tb Salt
      4 tb Olive oil
      1    Garlic clove; pressed
      4 lg Tomatoes; peeled and seeded
           -- divided
      1 tb White wine vinegar
      1 tb Fresh basil; minced
      1 tb Fresh oregano; minced
      1 tb Fresh thyme; minced
      1 tb Nasturtium blossoms; minced
    1/4 ts Saffron threads
      1 sm Red onion; divided
      1 md Cucumber; peeled and seeded
           -- divided
      1 sm Sweet red pepper; divided
      1 tb Dry sherry
           Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
     12    Chive leaves
           Chive blossoms
      4    Nasturtium blossoms
 
  Cook spaghetti in boiling water with bay leaf and salt until just
  tender. Drain well, discard bay leaf, mix with oil and garlic, and
  chill.
  
  Mince half the cucumber, onion and pepper; reserve. Mince one of the
  tomatoes and reserve.
  
  Place rest of tomatoes in blender or food processor with vinegar,
  basil, oregano, thyme, minced nasturtium blossoms and saffron; puree.
  Add rest of cucumber, onion and pepper, and pulse several times to
  chop coarsely. Stir in sherry and add salt to taste.
  
  Mix sauce with spaghetti.  Divide in four bowls and sprinkle each
  serving with minced tomato, cucumber, onion and pepper. Garnish each
  serving with 3 chive leaves, several chive blossoms and a nasturtium
  blossom.
  
  Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce
  Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2.
  Pg. 80.  Posted by Cathy Harned.
 
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