Slightly Cooked Gazpacho Recipe

Name: Slightly Cooked Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
2
When hot, add the garlic and saute until light brown.
3
Add the carrots and continue to saute for 1 minute.
4
Add the tomato juice and bring up to a boil.
5
Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour.
6
In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper.
7
Stir in 1 tablespoon olive oil.
8
Place the bowl in the refrigerator to chill until cold.
9
Just before serving, add the tomatoes, parsley, basil, and vinegar.
10
Serve with a drizzle of olive oil over top.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Slightly Cooked Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slightly Cooked Gazpacho

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