Slightly Cooked Gazpacho

Ingredients

• 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

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