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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Slightly Cooked Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions