Carolina Nephrology | Fennel Gazpacho
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Fennel Gazpacho

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. **

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