Gazpacho pasta salad

Peel half the cucumber for the gazpacho. Cut the unpeeled half into three- or four-inch sections, slice thin, cut the slices into strips and slice across into a small, fairly uniform dice. Dice peppers and onion the same way for the finished salad.

In a blender combine the peeled cucumber, seeded and roughly chopped peppers, sliced green onion, peeled garlic, tomatoes and fresh basil.

Season with a generous amount of salt, black pepper and a little sugar; add red or white wine vinegar and the oil (half olive, half vegetable).

Blend until smooth.

Optionally strain to catch the seeds and tough skins, especially from the peppers; taste and adjust seasoning.

Boil a pound of large elbow macaroni in generously salted water; with a package time of seven to nine minutes, pull it at about 6:30 to 7 minutes rather than undercooking it.

Drain very well in a strainer, tossing with a spoon to free excess liquid and release steam; let cool about five minutes, then stir again.

Mix the pasta into the gazpacho, which acts as the dressing.

Cover and refrigerate overnight, or at least four or five hours, until most of the dressing is absorbed.

Mix, taste for seasoning, then mix in the diced red onion, red bell pepper and cucumber.

Transfer to a serving bowl and sprinkle a few more diced vegetables over the top.