Light Gazpacho Broth
Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
- 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
Place 4 tomatoes in a blender, and then add 4 radishes, 1 cucumber, 1 bell pepper, the fennel, scallions, parsley, and lemon juice. Puree until very smooth, about 1 minute.
Line a large bowl with 3 layers of cheesecloth. Pour puree into the bowl, gather cheesecloth around puree, and tie into a bundle. Tie ends to a long wooden spoon, and balance spoon on the rim of a deep pot, suspending bundle in the pot. Refrigerate and strain for 2 hours to extract a clear broth.
Gently squeeze solids in cheesecloth to extract liquid. (You should have 4 cups liquid.) Discard solids.
Season broth with salt and cayenne pepper. Garnish with remaining tomato, radish, cucumber, bell pepper, and parsley. Drizzle with oil and vinegar, and serve cold.