Slightly Cooked Gazpacho

Name: Slightly Cooked Gazpacho
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 64 grams finely diced carrots (approximately 2 medium carrots); 133 grams (1 medium) peeled, seeded, and finely diced cucumber; 87 grams (1/2 bulb) finely diced fennel (can substitute celery); 2 Tbsps finely chopped fresh basil leaves; 2 Tbsps finely chopped fresh basil leaves; 1 Tbsp minced garlic; 2 Tbsps fresh lemon juice; 5 Tbsps extra-virgin olive oil, divided; 2 Tbsps finely chopped fresh Italian parsley leaves; 8 servings Freshly ground coarse black pepper; 80 grams (1/2 small) finely diced red onion; 1 Tbsp red wine vinegar; 8 servings Fine salt; 652 grams cans each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes; 62 grams (1 small) finely diced zucchini; 1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered

If you have about 3 hours and 25 minutes to spend in the kitchen, Slightly Cooked Gazpacho might be Head to the store and pick up olive oil, onion, zucchini, and a few other things to make it today. Summer will be even more special with this recipe. Users who liked this recipe also liked gazpacho with avocado cream, Chunky Tomato Gazpacho, and Great Gazpacho.

Instructions

In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Add the carrots and continue to saute for 1 minute.

Ingredients you will need

Carrot

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.

Ingredients you will need

Tomato Juice

Ice

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.

Ingredients you will need

Lemon Juice