Refreshing Fennel and Tomato Gazpacho
This Refreshing Fennel and Tomato Gazpacho is a vibrant, chilled soup that captures the flavors of summer in every spoonful. With the aromatic profile of fresh fennel paired with ripe tomatoes, and enhanced by a hint of balsamic vinegar and lemon juice, this dish stands out as a delightful appetizer or light meal. Perfectly balanced with aromatic herbs, this gazpacho can also be enjoyed warm during the colder months, providing a versatile option for any season. Garnished with fragrant fennel fronds, it not only tastes wonderful but also offers a beautiful presentation to impress your guests.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
ripe tomatoes
1.5 lbs (peeled and roughly chopped)
large fennel bulb
1 (trimmed and sliced)
coarse salt
1 tsp
coriander seeds
3/4 tsp (crushed)
mixed peppercorns
1/2 tsp (crushed)
olive oil
1 tbsp
small onion
1 (chopped)
garlic clove
1 (crushed)
balsamic vinegar
1 tbsp
lemon juice
1 tbsp
fresh oregano
3/4 tsp (chopped)
tomato paste
1 tsp
Instructions
1
Start by peeling the tomatoes. Cut them into quarters and roughly chop.
2
Trim the fronds from the fennel bulb for later use as a garnish. Cut the bulb into quarters, remove the core, and slice the fennel thinly.
3
In a saucepan, combine the sliced fennel and a teaspoon of coarse salt with 2 cups of water. Bring to a simmer, then cover and cook gently for 10 minutes until tender.
4
While the fennel simmers, crush the coriander seeds and mixed peppercorns using a mortar and pestle until finely ground.
5
In a large saucepan, heat the olive oil over medium heat. Add the crushed spices and chopped onion, sautéing gently for about 5 minutes until softened.
6
Add the crushed garlic to the onion mixture and cook for an additional 2 minutes, stirring frequently.
7
Pour in the balsamic vinegar and lemon juice, followed by the chopped tomatoes and oregano. Stir everything together until well combined.
8
Add the cooked fennel along with the simmering liquid into the soup mixture. Stir in the tomato paste and bring the mixture to a gentle simmer.
9
Allow the soup to simmer uncovered for about 30 minutes, allowing all flavors to meld beautifully.
10
Once the soup has cooled slightly, use a blender to puree until completely smooth. Transfer the gazpacho to a bowl, cover, and refrigerate for several hours to chill thoroughly.
11
Before serving, garnish each bowl with the reserved fennel fronds for a fresh, aromatic touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Fennel and Tomato Gazpacho?
It is a vibrant, chilled soup that combines fresh fennel and ripe tomatoes with aromatic herbs and a hint of balsamic vinegar.
Is this gazpacho recipe vegan?
Yes, this recipe is tagged as vegan and contains only plant-based ingredients.
Can I serve this fennel and tomato soup warm?
Yes, while typically served chilled, this gazpacho can also be enjoyed warm during colder months.
How many tomatoes do I need for this recipe?
The recipe calls for 1.5 lbs of ripe tomatoes, which should be peeled and roughly chopped.
How do I prepare the fennel bulb?
Trim the fronds for garnish, cut the bulb into quarters, remove the core, and slice the fennel thinly.
What spices are used in this gazpacho?
The soup is seasoned with coriander seeds, mixed peppercorns, and coarse salt.
How long should the fennel simmer?
The sliced fennel should simmer in water for about 10 minutes until it is tender.
What should I do with the fennel fronds?
Reserve the fennel fronds to use as a fresh, aromatic garnish when serving the soup.
How long does the final soup mixture need to simmer?
The soup should simmer uncovered for approximately 30 minutes to allow the flavors to meld.
How do I achieve a smooth texture for the gazpacho?
Once the soup has cooled slightly, use a blender to puree the mixture until it is completely smooth.
What type of vinegar is recommended for this recipe?
The recipe specifies using 1 tablespoon of balsamic vinegar.
How much garlic is included in the soup?
One crushed garlic clove is added to the onion and spice mixture.
What is the chilling time for this gazpacho?
The soup should be refrigerated for several hours to ensure it is chilled thoroughly before serving.
Does this recipe use fresh or dried oregano?
The recipe calls for 3/4 teaspoon of chopped fresh oregano.
What type of salt is best for this dish?
The recipe uses 1 teaspoon of coarse salt.
How much olive oil is required?
You will need 1 tablespoon of olive oil for sautéing the onion and spices.
What is the purpose of adding tomato paste?
One teaspoon of tomato paste is added to deepen the tomato flavor and color of the soup.
How should I crush the coriander seeds and peppercorns?
Use a mortar and pestle to grind the seeds and peppercorns until they are fine.
Can I use lemon juice in this recipe?
Yes, 1 tablespoon of lemon juice is added to enhance the brightness of the gazpacho.
What size onion is needed?
One small onion, chopped, is used in the base of the soup.
When do I add the garlic to the pot?
Add the crushed garlic after the onions and spices have sautéed for about 5 minutes.
Should I peel the tomatoes?
Yes, the recipe instructions state to start by peeling the tomatoes before chopping.
Is this gazpacho considered a healthy dish?
Yes, it is tagged as healthy and features fresh vegetables, herbs, and minimal oil.
What cuisine style does this soup belong to?
This gazpacho is inspired by Spanish cuisine.
How much water is used to simmer the fennel?
The fennel is simmered in 2 cups of water along with the salt.
Can I use the fennel simmering liquid?
Yes, the cooked fennel and its simmering liquid are both added to the soup mixture.
How many ingredients are in this recipe?
There are a total of 12 ingredients used in this gazpacho.
Is the soup simmered covered or uncovered?
The initial fennel cooking is covered, but the final 30-minute soup simmer is uncovered.
What is the primary garnish for the dish?
The reserved fennel fronds serve as the primary garnish for a fresh touch.
What are the key flavor notes of this dish?
The soup features aromatic fennel, sweet ripe tomatoes, and zesty lemon and balsamic notes.