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

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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

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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.