Chilled Fennel Gazpacho

• 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

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.

tomatoes, fennel bulb, salt, coriander seed, peppercorn, olive oil, onion, garlic, balsamic vinegar, lemon juice, fresh oregano, tomato paste

Taken from www.food.com/recipe/chilled-fennel-gazpacho-380470 (may not work)