Chilled Fennel Gazpacho Recipe #380470
Fabulous, refreshing soup that can be served warm - if in cold weather - from Delia Smith
**cooking time does not include chilling time**
by gohogsgirl
45 min | 15 min prep
SERVES 4
- 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
- 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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5 stars