Tomato-fennel Gazpacho
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large tomato (s)
- 1 tuber fennel
- 3 cloves garlic
- 6 tablespoon olive oil
- 20 cl tomato paste
- 1 bunch basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika powder, hot pink
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash tomatoes and fennel and then cut into pieces. Mix finely in a blender. Add tomato paste, garlic, basil, oil and balsamic vinegar and mix well again. If the soup is too thick, add a little water. Season to taste with paprika, salt and pepper and cool well before serving.
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