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July 5, 2006

Fennel Gazpacho

Need some lycopene?

So summer is here (in a sense, at least- whilst the rest of the UK is suffering from having temperatures hotter than Rio, we here in Cornwall are sitting under a chilly sea fog), and soups are generally not on the agenda... however, I've just made myself a variation of Gazpacho for my lunch, with some fennel and coriander seed to ring the changes (and I had some fennel)...

Fennel Gazpacho

2 large fennel bulbs
15 fl oz. water
1 1/2 lbs ripe tomatoes
one large onion
1 tbsp olive oil
1 large clove of garlic
1/4 tsp. black pepper
1/4 tsp. coriander seed
1 tsp tomato puree
1 tbsp balsamic vinegar
1 tbsp lemon juice

Slice the fennel bulbs, removing the tough stem area. Add the water and a pinch of salt and simmer for ten minutes with saucepan lid on.

Pour boiling water over the tomatoes and let stand for a few minutes. Drain and remove skins and roughly chop tomatoes.

Chop onion and garlic and sweat in olive oil for 5 minutes. Add freshly ground black pepper and coriander seeds, chopped tomatoes, balsamic vinegar, lemon juice and tomato puree. Stir, then add in fennel and fennel water. Simmer for 30 minutes with saucepan lid off. Then let it cool slightly, blend to a puree and leave to cool totally. Then put in fridge and chill for several hours.

Eat cold. Although it's nice warm too :)

Posted by scumkitten at July 5, 2006 12:55 PM

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