Tomato gazpacho with fennel and cucumber
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
Organization Tags
Tags easily organize your Recipe Library
Comments