Gazpacho de tomate con hinojo y pepino

Ingredientes

• 3 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 1 bulb of fennel, heart removed, chopped
• 2 tablespoons white wine
• 8 large tomatoes, diced
• 4 Lebanese cucumbers, peeled and chopped
• 3 cups water
• 12 fresh basil leaves
• 1 tablespoon sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon of fennel seeds
• Juice from 1/2 lemon
• Salt and freshly ground pepper

Preparación

1. 1

   --- Préparation ---

2. 2

   In a large saucepan heated on medium heat, add olive oil followed by onion, garlic and fennel. Sauté for 10 minutes, stirring until fennel is tender. Add oil as needed.

3. 3

   Deglaze with the white wine, stir and continue cooking for 1 minute.

4. 4

   Add the rest of the ingredients, season with salt and pepper generously and stir. Cover, bring to a boil and reduce to medium-low heat. Simmer for 20 minutes, stirring occasionally.

5. 5

   Reduce to a fine purée and filter. Taste and adjust the seasoning if necessary. Let cool 30 minutes before reserving in the fridge for minimum 2 hours! Serve with a bread baguett and kick ass cheeses.