Along with all of the ingredients of a gazpacho, like tomatoes, bell peppers, and cucumbers, this pasta salad also has a hint of spice from Tabasco in the vinaigrette.
In a large bowl, combine the olive oil, red-wine vinegar, Tabasco sauce, and garlic. Whisk these ingredients together until they are well blended and set aside until ready to use.
In a medium saucepan, bring the chicken broth to a boil. Add the orzo and, stirring frequently, cook the pasta for 10-12 minutes or until it is tender.
Once the pasta is cooked, remove it from the heat, and drain off any excess liquid. Add the orzo to the vinaigrette, and toss gently. Add the tomatoes, cucumber, bell peppers, scallions, and parsley, and toss together gently.
Cover the bowl and allow the pasta salad to chill for one hour. Serve this over lettuce leaves, if desired.
For the spicy croustades:
In a small bowl, combine 1 tablespoon of olive oil and 1 teaspoon of Tabasco sauce.
Arrange 6 slices of bread on a baking sheet. Brush the bread with the olive oil and Tabasco mixture. Broil the bread 3 to 4 inches from the heat for 1 to 2 minutes or until the bread is golden brown. Turn the pieces over, and brush them with the remaining Tabasco sauce mixture. Broil them for another 1 to 2 minutes.
Finally, trim the crusts from your bread, and cut them into triangles.