in Soup Recipes

Tomato-Fennel Gazpacho

updated

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Ingredients for 4 servings:

  • 4 large tomatoes
  • 1 bulb(s) of fennel
  • 3 cloves garlic
  • 6 tbsp olive oil
  • 20 cl tomato paste
  • 1 bunch of basil
  • 1 tbsp balsamic vinegar
  • 1 tsp paprika powder, hot
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Cold soup, vegetarian

Wash the tomatoes and fennel, then chop them into pieces. Blend them in a blender. Add the tomato paste, garlic, basil, oil, and balsamic vinegar and blend again well. If the soup is too thick, add a little water. Season to taste with paprika, salt, and pepper, and chill thoroughly before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato-Fennel Gazpacho

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