Shells with Gazpacho Sauce and Avocado

• FAST
• VEGETARIAN

Ingredients

1. 1/2 cup chopped red onion
2. 2 cloves garlic, smashed
3. 1 jalapeño pepper, seeds and ribs removed
4. 1/2 large red bell pepper, seeded
5. 1 cucumber, peeled and seeded
6. 1 pound plum tomatoes (about 5), seeded
7. 1 3/4 teaspoons salt
8. 1/2 teaspoon fresh-ground black pepper
9. 1/4 teaspoon ground cumin
10. 1/4 teaspoon wine vinegar
11. 1/4 cup dried breadcrumbs
12. 1/4 cup olive oil
13. 2 tablespoons chopped fresh dill
14. 1 avocado
15. 3/4 pound medium pasta shells

1. In a food processor or blender, combine the onion, garlic, jalapeño pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.
2. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.