Summer Spaghetti with Gazpacho Sauce

1 lb Thin spaghetti

1 Bay leaf

1 tb Salt

4 tb Olive oil

1 Garlic clove -- pressed

4 lg Tomatoes -- peeled and seeded

-- divided 1 tb White wine vinegar

1 tb Fresh basil -- minced

1 tb Fresh oregano -- minced

1 tb Fresh thyme -- minced

1 tb Nasturtium blossoms -- minced

1/4 ts Saffron threads

1 sm Red onion -- divided

1 md Cucumber -- peeled and seeded

-- divided 1 sm Sweet red pepper -- divided

1 tb Dry sherry

Salt -- to taste -----GARNISH----- 12 Chive leaves

Chive blossoms 4 Nasturtium blossoms

Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.