Chilled Fennel Gazpacho

Ingredients

• 1 1/2 lbs tomatoes, ripe
• 1 fennel bulb, large
• 1 teaspoon salt, coarse
• 3/4 teaspoon coriander seed
• 1/2 teaspoon peppercorn, mixed colors
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 3/4 teaspoon fresh oregano, chopped
• 1 teaspoon tomato paste

Directions

1. 1

   skin tomatoes, and chop roughly.

2. 2

   trim the green frons away from the fennel (and save them for a garnish).

3. 3

   cut the bulb into quarters.

4. 4

   trim away a little of the central stem at the base and slice the fennel into thin slices.

5. 5

   place these in a saucepan with a little salt and measure 2 cups of water.

6. 6

   bring to a simmer, cover, and simmer gently for 10 minutes.

7. 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. 8

   let these cook gently for 5 minutes, then add the garlic and cook another 2 minutes.

9. 9

   add balsamic vinegar, lemon juice, tomatoes, and oregano.

10. 10

    stir well, and add fennel (and the water).

11. 11

    finally stir in the tomato paste, and bring everything to a simmer.

12. 12

    simmer gently, uncovered for about 30 minutes.

13. 13

    after simmering, puree till smooth. let cool, cover, and chill for several hours.

14. 14

    garnish with fennel fronds.