Cold Tomato Spaghetti

Name: Cold Tomato Spaghetti
Cuisine: Western
Ingredients: Spaghetti as needed; Tomato as needed; Cucumber as needed; Green onion as needed; Salt as needed; Pepper as needed; Cayenne pepper powder as needed; Extra virgin olive oil as needed; Sherry vinegar as needed; Basil as needed; Lemon zest as needed; Lemon juice as needed

A gazpacho-style spicy and refreshing cold tomato spaghetti recipe.

WesternNoodles

📝 12 steps

🍳 Start Cooking

What You'll Need

Spaghettias needed

Tomatoas needed

Cucumberas needed

Green onionas needed

Saltas needed

Pepperas needed

Cayenne pepper powderas needed

Extra virgin olive oilas needed

Sherry vinegaras needed

Basilas needed

Lemon zestas needed

Lemon juiceas needed

Instructions

Boil the spaghetti in salted water for 2 minutes less than the time indicated on the package.

Remove the stems from the tomatoes, rinse them thoroughly, and prepare.

Peel the cucumber, remove the core, and chop into small pieces.

Finely chop only the white part of the green onion.

Place the tomatoes, cucumber, and green onion into a blender.

Add three or four basil leaves, salt, pepper, and cayenne pepper powder.

Add the extra virgin olive oil and sherry vinegar.

Once all ingredients are ready, blend until smooth and strain through a sieve.

Transfer the cooked spaghetti to a bowl, drizzle generously with extra virgin olive oil, and let it cool slowly.

Blend the tomato sauce in the blender 2-3 times, releasing air as you go.

Add chopped basil, lemon zest, and lemon juice to the cooled spaghetti and mix well.

Pour the sauce onto a plate, neatly roll the spaghetti, and serve.