Recipe courtesy of Michael Chiarello

Slightly Cooked Gazpacho

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  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: about 8 cups; 6 to 8 serving



  1. 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.
  2. 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.
  3. Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top.