SUMMER SPAGHETTI WITH GAZPACHO SAUCE

      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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