Tomato gazpacho with fennel and cucumber

Name: Tomato gazpacho with fennel and cucumber
Prep time: 30 min
Cook time: 30 min
Yield: 10 cups
Cuisine: Québécoise
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

Preparation 30 min
Refrigeration 2 h
Cooking 30 min
Servings 10 cups
Freezing Absolutely

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!

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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

Preparation

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

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To help you make this recipe

Our sommeliers suggest

Bernard-Massard Cuvée de l'Ecusson Brut

A gazpacho in the "Le Coup de Grace" way and a sparkling rosé ... it is a match of fire! I invite you to discover this sparkling wine with the notes of field fruits, fresh strawberries and rose water. The mouth is vast, on a string of bubbles all in lace and a very beautiful elegance. Difficult to ask for better to open the appetite! See the product

Gosse à la Lime Poivrée, La Pécheresse, 4.5%

This slightly tangy wheat beer will give you aromas of lemon, lime, coriander and pepper. The lime and coriander will bind aromatically to the fennel and cucumber. This salty and spicy beer will enhance the gazpacho. The acidity of the beer will accentuate the freshness of the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Bernard-Massard Cuvée de l'Ecusson Brut

Gosse à la Lime Poivrée, La Pécheresse, 4.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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