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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Fabulous, refreshing soup that can be served warm - if in cold weather - from Delia Smith **cooking time does not include chilling time** Ingredients:
1 1/2 lbs tomatoes, ripe |
1 fennel bulb, large |
1 teaspoon salt, coarse |
3/4 teaspoon coriander seed |
1/2 teaspoon peppercorn, mixed colors |
1 tablespoon olive oil |
1 small onion, chopped |
1 garlic clove, crushed |
1 tablespoon balsamic vinegar |
1 tablespoon lemon juice |
3/4 teaspoon fresh oregano, chopped |
1 teaspoon tomato paste |
Directions:
1. skin tomatoes, and chop roughly.
2. trim the green frons away from the fennel (and save them for a garnish).
3. cut the bulb into quarters.
4. trim away a little of the central stem at the base and slice the fennel into thin slices.
5. place these in a saucepan with a little salt and measure 2 cups of water.
6. bring to a simmer, cover, and simmer gently for 10 minutes.
7. meanwhile, crush the coriander seeds and peppercorns (in a mortar & pestle) heat oil in large saucepan and add crushed spices, along with chopped onion.
8. let these cook gently for 5 minutes, then add the garlic and cook another 2 minutes.
9. add balsamic vinegar, lemon juice, tomatoes, and oregano.
10. stir well, and add fennel (and the water).
11. finally stir in the tomato paste, and bring everything to a simmer.
12. simmer gently, uncovered for about 30 minutes.
13. after simmering, puree till smooth. let cool, cover, and chill for several hours.
14. garnish with fennel fronds.
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