Fennel Gazpacho

Fennel Gazpacho


Fennel Gazpacho

The Cooking Doc®
Servings 2
Calories 140.74 kcal


  • 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 optional
  • 1/8 cup almonds


  • Put all ingredients except for the EVOO in a blender and blend until smooth.
  • Add in the EVOO slowly while the blender is going slowly.
  • Top with reserved fennel fronds.
  • Serve cold.


** Can top with shrimp or sunflower seeds for heartier meal. **
For a lower potassium modification, boil fennel before preparing recipe


Serving: 2.5CupsCalories: 140.74kcalCarbohydrates: 7.51gProtein: 2.94gFat: 11.67gSaturated Fat: 1.33gSodium: 26.79mgPotassium: 316.89mgSugar: 3.24gCalcium: 54.19mgMagnesium: 37.94mgPhosphorus: 79.76mg
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