- 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.