Slightly Cooked Gazpacho
Ingredients
- 5 tablespoons extra-virgin olive oil, divided ⓘ
- 1 tablespoon minced garlic ⓘ
- 1/2 cup finely diced carrots (approximately 2 medium carrots) ⓘ
- 2 cans (11.5 ounces each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1 cup (1/2 bulb) finely diced fennel (can substitute celery)
- 1 cup (1 medium) peeled, seeded, and finely diced cucumber
- 1/2 cup (1/2 small) finely diced red onion ⓘ
- 1/2 cup (1 small) finely diced zucchini ⓘ
- Fine salt ⓘ
- Freshly ground coarse black pepper ⓘ
- 1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered ⓘ
- 2 tablespoons finely chopped fresh Italian parsley leaves ⓘ
- 2 tablespoons finely chopped fresh basil leaves ⓘ
- 1 tablespoon red wine vinegar ⓘ
Instructions
- In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
- When hot, add the garlic and saute until light brown.
- Add the carrots and continue to saute for 1 minute.
- Add the tomato juice and bring up to a boil.
- Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour.
- In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper.
- Stir in 1 tablespoon olive oil.
- Place the bowl in the refrigerator to chill until cold.
- Just before serving, add the tomatoes, parsley, basil, and vinegar.
- Serve with a drizzle of olive oil over top.
Nutrition & Diet Analysis (per serving)
497
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).