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
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)