Gazpacho hits the spot on warm days, but you can really liven it up by making pasta gazpacho! Acini de pepe is the perfect pasta to include in your summer soup.


  1. Place the tomato, cucumber, red pepper, onion, garlic, basil, and mint in a large bowl. Drizzle with the oil and vinegar. Sprinkle with 1 tsp. salt. Let sit for 20 minutes or up to several hours refrigerated.
  2. Puree to desired consistency in a blender or food processor. If needed, add ice water to thin the soup. Stir in hot sauce, if using. Taste and adjust seasoning.
  3. While the soup is marinating, bring a small pot of salted water to a boil. Cook acini de pepe according to package directions. Drain and rinse under cold water. Stir into pureed soup.
  4. Ladle soup into bowls and garnish with any leftover herbs.

An exclusive recipe.

Makes 6 servings.

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