This is a traditional Spanish soup based on raw ingredients and marinated bread. It is eaten cold. The word “gazpacho” is of Moorish origin and means “marinated bread”. There are many different interpretations of this dish, but the original recipe is the version from Seville. In all the different variations, it is important to serve the dish cold, with oil. We will use pasta instead of bread.
Cook the sedani in plenty of boiling, salted water together with the laurel leaves and the lemon skin. Cool the pasta and roll over chopped aromatic herbs and spices including the corns of the pink pepper. Once cold, use the sedani to prepare the kebabs for each portion. Blend the tomatoes at high speed, having first removed the skins. Cut all the vegetables into tiny dice. Add everything to the tomato, season with salt and pepper and leave in the fridge for an hour. Pour the gazpacho into bowls, add the pasta kebab and drizzle a little extra virgin olive oil over the top.