Strawberry and fennel gazpacho (Gazpacho de fresas e hinojo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 100) by Anya Von Bremzen

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Notes about this recipe

  • RogerP on May 24, 2026

    The recipe worked but I wasn't convinced it was special or distinctive enough to make me want to use good strawberries for it again.

  • LKrishnan81 on August 01, 2020

    I had hoped this would be a lovely as other gazpachos in the book, but found that the garlic overpowered both the fennel and strawberry, Would advise omitting it or adding in a tiny quantity.

  • L.Nightshade on August 07, 2015

    I did all the puréeing in the FP, as we don't have the blender called for to finish the purée. When I seeded the tomatoes, I placed them in a sieve over a bowl, so I just added the juice that had accumulated instead of the water called for. This soup was far more successful than the tomato soup with figs I had made from this book. I think because the strawberries were blended in with the tomatoes, the flavors came together smoothly. The flavor of the fennel was very much in the background to the tomato and strawberry flavor. The amount of fennel is very small in relation to those ingredients. I think I’d up the amount if I made it again. Also, I don’t know what green peppers are like in Spain, but I’m not a big fan of those we get here. They’re just too sharp, and a little acrid. The sub of the red bell pepper worked very well. http://beta.chowhound.com/post/august-2015-cotm-spanish-table-kitchen-spain-tapas-soups-1020808?commentId=9675661#9675661

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