Slightly Cooked Gazpacho Recipe

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Michael Chiarello on Food Network


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1/2 cup (1 small) finely diced zucchini

2 tablespoons finely chopped fresh basil leaves

2 cans (11.5 ounces each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes

1 tablespoon red wine vinegar

2 tablespoons fresh lemon juice

1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered

1/2 cup (1/2 small) finely diced red onion

1 cup (1/2 bulb) finely diced fennel (can substitute celery)

1 tablespoon minced garlic

2 tablespoons finely chopped fresh Italian parsley leaves

5 tablespoons extra-virgin olive oil, divided

Fine salt

1/2 cup finely diced carrots (approximately 2 medium carrots)

1 cup (1 medium) peeled, seeded, and finely diced cucumber

Freshly ground coarse black pepper

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