Subj : 12/6 Gazpacho Day - 4
To   : All
From : Dave Drum
Date : Tue Dec 05 2023 16:14:16

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Mustard's no good without roast beef!!!" -- Chico Marx
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