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
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)