Fennel Gazpacho

Preparation info
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By Sat Bains

Published 2012

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For the Fennel Gazpacho

  • 1 large head of fennel
  • 100 ml water
  • 1


Chop the fennel and blend with the water until smooth. Add the bread and mayonnaise and blend again until smooth. Blend on a low speed and add the olive oil until emulsified. Season with the lemon juice and salt. Pass through a chinoise and store in the fridge until needed.