Slightly Cooked Gazpacho
- Level: Intermediate
- Yield: about 8 cups; 6 to 8 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 127
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 621
- Total: 3 hr 25 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 5 min
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
Directions
- 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.