Tomato Gazpacho with Fennel

If you add a few sorrel leaves and fennel to a classic tomato gazpacho, the soup will turn out to be more balanced and interesting in taste. Chef Ilya Cherkashin suggests making soup with red sorrel, which tastes like spinach.

Ingredients

• tomato gazpacho - 250 g
• red sorrel - 2 g
• fennel - 15 g
• oregano - 1 g
• sea ​​salt - 2 g
• ground black pepper - 1 g
• unrefined vegetable oil - 3 ml
• white croutons - 2 pcs.
• Baku tomatoes - 60 g
• cucumbers - 20 g
• bell pepper - 38 g
• celery, stem - 13 g
• red onion - 1.5 g
• garlic - 0.5 g
• Tabasco sauce - 0.2 g
• tomato juice with pulp - 110 ml
• sea ​​salt - 1.5 g
• extra virgin olive oil - 3 ml

Directions

1. Cut the fennel into slices.
2. Prepare gazpacho. Punch through all the gazpacho ingredients in a hand blender.
3. Pour the tomato gazpacho into a serving bowl. Sprinkle with sorrel and oregano leaves and fennel slices. Salt and pepper. Sprinkle with oil. Serve with white croutons.