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Gazpacho Summer Shells

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 tsp. cumin*
5 fresh tomatoes, peeled, seeded and chopped, divided
2 cucumbers, peeled, seeded and diced, divided
1/2 tsp. each salt & pepper
1 tsp. Tabasco sauce
1 lb. shell pasta
2 red bell peppers, seeded and chopped
1 red onion, peeled, chopped
1 bunch green onions, cropped and chopped
1 cup ripe olives, sliced, pitted
1 cup each, fresh chopped parsley and mint

Combine oil, vinegar, garlic, cumin, one half of the tomatoes and
cucumbers, salt, pepper, Tabasco in food processor. Blend to emulsify,
set aside.
Cook pasta according to package directions. Drain and rinse with cool
water in colander, place in large bowl. Toss above dressing mixture. Add
remaining tomatoes, cucumbers, peppers onions, olives, parsley and mint.
Toss to combine. Cover and place in refrigerator for 4 hours. Serves 8.
*This recipe really sings when I add taco seasoning blend from Wildtree in
place of the cumin


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