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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 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.
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