Slightly Cooked Gazpacho

• 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.

extravirgin olive oil, garlic, carrots, tomato juice, lemon juice, fennel, cucumber, red onion, zucchini, salt, freshly ground coarse black pepper, tomatoes, fresh italian parsley, fresh basil, red wine vinegar

Taken from www.foodnetwork.com/recipes/michael-chiarello/slightly-cooked-gazpacho-recipe.html (may not work)