Chilled Fennel Gazpacho

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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