Light Gazpacho Broth

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5 ripe tomatoes, cored, 4 quartered and 1 diced for garnish

5 large radishes, 4 quartered and 1 julienned, for garnish

1 1/4 English cucumbers, peeled, 1 cut into chunks and 1/4 diced for garnish

1 1/2 yellow bell peppers, stemmed and seeded, 1 cut into chunks and 1/2 diced for garnish

1/2 medium fennel bulb, trimmed, cored, and cut into chunks

2 scallions, cut into 1-inch lengths

1/4 cup fresh flat-leaf parsley, plus sprigs for garnish

2 tablespoons fresh lemon juice

1/8 teaspoon coarse salt

Cayenne pepper

1 teaspoon extra-virgin olive oil

1/2 teaspoon red-wine vinegar

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