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 Garlic; minced
    1/2 c  Carrots; fine diced
      3 c  Tomatoes; peeled, seeded,
           - pureed
      2 tb Fresh lemon juice
      1 c  Fennel or celery; fine diced
      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;
           - fine chopped
      2 tb Fresh basil; fine chopped
      1 tb Red wine vinegar
  
  In a medium saucepan, heat 3 tb 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 ts salt, and 1 ts pepper. Stir
  in 1 tb 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 Courtesy of Michael Chiarello
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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