Light Gazpacho Broth

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.