Gazpacho – the only soup for summer. All of your favourite summer salad ingredients in one refreshing hit of sunshine in a bowl (or glass if you’re going traditional). This one here is spiked with fennel and maple-smoked olive oil which isn’t classic but came about after needing to use up on old bulb of fennel. The taste of tomato and fennel is irresistible and adds extra herby freshness to this already delicious dish.
Gazpacho has humble origins as an Andalusian peasant dish but has now turned into something of a gastronomical playground as it is now transformed into hipster foams and ice creams. This recipe really is the epitome of summer eating; the season of easy, lazy, fresh food that primes your immune system for later seasons.
I used a high quality maple-smoke olive oil to finish the soup off to emulate summery BBQ vibes. This isn’t necessary and if you don’t have any in your cupboard (I realise its quite niche), then don’t let it put you off making this recipe, just use a drizzle of good quality olive oil instead. The only magic formula for Gazpacho is to use the best possible ingredients you can find as there is no hiding. Start with the ripest tomatoes that are in peak season and you’re already onto something delicious.
Tomato & Fennel Gazpacho
Course: LunchDifficulty: Easy10
servings10
minutes10
minutesThis Gazpacho is spiked with fennel and maple-smoked olive oil which isn’t classic but came about after needing to use up on old bulb of fennel. The taste of tomato and fennel is irresistible and adds extra herby freshness to this already delicious dish.
Ingredients
3 tbsp olive oil, plus more to garnish if you’re not using smoked-oil
1 bulb fennel, heart removed, chopped and fronds set aside
1 clove garlic, chopped
2 tbsp sherry vinegar
9 large very ripe tomatoes, chopped. Keep one aside for garnish
1 cucumber, peeled and chopped
1 tsp capers
3 cups water
1 tsp sugar
10 big fresh basil leaves
1/2 juice of lemon
salt & pepper to season
smoked olive oil to garnish
Directions
- In a large frying pan heated on a medium heat, add the olive oil followed by the fennel. Sauté for 10 minutes, tossing until the fennel is tender. Remove from the heat and leave to cool.
- Add the cooled fennel, garlic, vinegar, tomatoes, cucumber, capers, water, sugar, basil and lemon to a blender and blitz until smooth.
- Taste for seasoning then chill in the fridge for at least 2 hours. Serve with toasted baguette and garnish with chopped tomato and either the smoked oil or olive oil. I also liked to pop a few ice cubes into my gazpacho to keep it cool as I always eat Gazpacho in scorching sun outdoors.
