26 Sep Fennel Gazpacho
Small clove of garlic cut in half
1 large or 2 small Fennel bulbs- core removed and cut into large chunks. Cut off and reserve the top fronds
1 large cucumber, peeled and chopped in quarters
4 teaspoon sherry vinegar
3 tablespoons coarsely chopped red onion
1-2 tablespoons extra virgin olive oil
Pinch of salt
1/8 cup almonds
1. Put all ingredients except for the EVOO in a blender and blend until smooth.
2. Add in the EVOO slowly while the blender is going slowly.
3. Top with reserved fennel fronds.
4. Serve cold.
** Can top with shrimp or sunflower seeds for heartier meal. **