Italian Soups Recipes - Iced Tomato and Fennel Soup (Zuppa Gelata di Pomodoro e Finnochio) Recipe

Ingredients

• 2 onions, finely chopped

• 600 ml/2 1/2 cups vegetable stock

• 450 g/1 lb ripe tomatoes, quartered

• 1 potato, peeled and cubed

• 1 fennel bulb, thinly sliced, fronds reserved

• 10 ml/2 tsp brown sugar

• 10 ml/2 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

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Method:

1. Soften the onions in a little stock. Add the remaining ingredients and simmer for 20 minutes until tender.

2. Pour the soup into a blender or food processor and blend until smooth. Cool then chill.

3. Ladle into soup howls and garnish with the fennel fronds just before serving.