• 12/6 Gazpacho Day - 4

    From Dave Drum@1:18/200 to All on Tue Dec 5 16:13:34 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slightly Cooked Gazpacho
    Categories: Vegetables, Soups, Herbs, Squash
    Yield: 8 Cups

    5 tb EVOO; divided
    1 tb Minced garlic
    1/2 c Fine diced carrots
    3 c Tomatoes; peeled, seeded,
    - pureed
    2 tb Fresh lemon juice
    1 c Fine diced fennel or celery
    1 c Cucumber; peeled, seeded,
    - finely diced
    1/2 c Red onion; fine diced
    1/2 c Zucchini; fine diced
    Salt & coarse black pepper
    1 pt Tiny, ripe tomatoes; each
    - quartered
    2 tb Fresh Italian parsley leaves
    - fine chopped
    2 tb Fresh basil leaves; fine
    - chopped
    1 tb Red wine vinegar

    Recipe Courtesy of Michael Chiarello

    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.

    RECIPE FROM: https://www.foodnetwork.com

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