Chilled Fennel Gazpacho

JanetSmith154's Note:

Fabulous, refreshing soup that can be served warm - if in cold weather - from Delia Smith **cooking time does not include chilling time**

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 ½ lbs tomatoes , ripe
• 1 fennel bulb , large
• 1 teaspoon salt , coarse
• ¾ teaspoon coriander seed
• ½ teaspoon peppercorn , mixed colors
• 1 tablespoon olive oil
• 1 small onion , chopped
• 1 garlic clove , crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• ¾ teaspoon fresh oregano , chopped
• 1 teaspoon tomato paste

Directions:

1. skin tomatoes, and chop roughly.
2. trim the green frons away from the fennel (and save them for a garnish).
3. cut the bulb into quarters.
4. trim away a little of the central stem at the base and slice the fennel into thin slices.
5. place these in a saucepan with a little salt and measure 2 cups of water.
6. bring to a simmer, cover, and simmer gently for 10 minutes.
7. meanwhile, crush the coriander seeds and peppercorns (in a mortar & pestle) heat oil in large saucepan and add crushed spices, along with chopped onion.
8. let these cook gently for 5 minutes, then add the garlic and cook another 2 minutes.
9. add balsamic vinegar, lemon juice, tomatoes, and oregano.
10. stir well, and add fennel (and the water).
11. finally stir in the tomato paste, and bring everything to a simmer.
12. simmer gently, uncovered for about 30 minutes.
13. after simmering, puree till smooth. let cool, cover, and chill for several hours.
14. garnish with fennel fronds.