Steps

1. Roughly chop 3 tomatoes, 1/2 red bell pepper, 1 cucumber, 1 stalk of celery, 1/2 red onion, and 1/2 clove of garlic each.
   🕒 00:17
2. Place the chopped vegetables in a blender and process until smooth.
   🕒 00:17
3. To the blended gazpacho, add salt (to taste), red wine vinegar (to taste), Tabasco sauce (to taste), and extra virgin olive oil (to taste), and adjust the flavor.
   🕒 04:36
4. Transfer the gazpacho to a bowl and chill over an ice bath. Tip: For an even smoother texture, strain it through a sieve.
   🕒 04:42
5. Remove the stems from 15 cherry tomatoes and cut them in half lengthwise.
   🕒 05:13
6. Lightly sprinkle salt (to taste) on the halved cherry tomatoes, add lemon juice or vinegar (to taste), and mix. Let it sit for 1-2 minutes.
   🕒 05:17
7. Boil 80g of capellini in boiling water for 3 minutes.
   🕒 05:23
8. Chill the cooked capellini in ice water and drain thoroughly.
   🕒 07:14
9. Thoroughly pat the capellini dry with paper towels. Tip: Excess water will make the final dish watery, so be sure to dry it completely.
   🕒 07:43
10. Transfer the capellini to a bowl and mix with the chilled gazpacho.
    🕒 07:53
11. Add a small amount of extra virgin olive oil (to taste) and taste.
    🕒 08:03
12. Plate the pasta in a well-chilled dish and pour the gazpacho over it.
    🕒 08:19
13. Garnish with the cherry tomatoes, drizzle with a little extra virgin olive oil (to taste), and serve.
    🕒 08:32