Tomato gazpacho with fennel and cucumber

This tomato gazpacho, fennel and cucumber is too perfect. Filtering it really gives it an amazing texture. I like to serve this cold soup at summer lunches when it’s hot and humid or as a starter before a good meal on the BBQ. The recipe gives a good amount so please go ahead and freeze it and bring it out in fall because it is as good hot as it is cold!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In 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. 3Deglaze with the white wine, stir and continue cooking for 1 minute.
4. 4Add 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. 5Reduce 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.