Agriculture Reference
In-Depth Information
4 TO 6 SERVINGS
Put the bread in a bowl and add enough water to cover. Let stand for at least 30 minutes to
soften.
Squeeze the bread dry and put it in a blender with the tomatoes, chopped fennel, onion
and garlic. Puree until smooth. Add the juice of 'h lemon, the vinegar, 1 teaspoon salt, the
cumin and Pimenton and puree again. With the motor running, gradually add the ice water
and '/4 cup olive oil. Chill well.
In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with
the remaining 1 teaspoon olive oil and season with a couple of drops of lemon juice and a
sprinkling of salt.
Before serving, strain the puree through a fine-mesh strainer if you want a perfectly
smooth soup. Otherwise, whisk it to gently reincorporate anything that might have sep-
