Slightly Cooked Gazpacho (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
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.
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