Description

This Fennel Gazpacho offers a unique twist on the classic cold soup, replacing cucumber with fennel for a refreshing and aromatic flavor.

Ingredients

Scale

1 pint grape tomatoes
1/2 fennel bulb roughly chopped (reserve fronds for decoration)
l red pepper (chopped)
1/4 cup sweet onion (chopped)
2 cloves garlic
1 lime (juiced)
2 pieces bread
dry seasonings to taste salt, pepper, cumin, fennel seeds
1/2 cup extra virgin olive oil
1/2 cup (or more for thinner consistency) water

Instructions

In a blender, combine the grape tomatoes, chopped fennel bulb, red pepper, sweet onion, garlic, and lime juice. Blend the ingredients in batches if necessary.
Once all ingredients are blended, combine them and blend again until you reach the desired consistency.
Season with salt and black pepper to taste, adjusting as necessary.
Refrigerate the gazpacho for at least 2 hours to allow the flavors to meld together.
Before serving, garnish with reserved fennel fronds.
Serve cold, ideally in shooter-sized servings using espresso cups for a tapas-style presentation.

Notes

For a creative presentation, serve the gazpacho in espresso cups as a shooter-sized appetizer. If you don’t have sweet onion, you can substitute with a milder onion variety. This gazpacho can be made a day in advance and stored in the refrigerator, which will enhance the flavors. Adjust the seasoning after chilling, as flavors can mellow in the cold.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Spanish

Nutrition

Serving Size: 1 cup
Calories: 80
Sugar: 5
Sodium: 150
Fat: 1
Carbohydrates: 15
Fiber: 3
Protein: 2
Cholesterol: 0