Tomato Fennel Gazpacho
Posted April 18, 2010 by Marc Gottlieb
Prep Time 20 min Cook Time 120 min Ready Time 2 hour, 20 min Servings: 6 cups

Ingredients

  • 1 483
  • 500 1451s peeled
  • 500 1451s fennel
  • 4 1380s
  • 25 1451s (optional)
  • 3 743s
  • 2 743s
  • 1 1/2 1467s
  • 1 1/2 1467s
  • 1/2 1467
  • 2 1451s dried verbena (optional)
  • 1/4 1467

Directions

1) Reserve 1 tomato and 1 cucumber for garnish. Chop into small dice. 2) Combine all of the ingredients in a food processor. Puree until smooth. 3) Chill 2 hours to allow flavors to develop.