Moorish Gazpacho

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped leek or green onion
1		Celery stalk with leaves - finely chopped
1		Carrot - peel, chop fine
		Reserving 1" thick piece from bottom
2		Garlic cloves - finely chopped
1/2 cup	8g / 0.3oz	Finely-chopped parsley and cilantro - (to 1 cup)
1/2 teaspoon	2.5ml	Fennel seed - slightly crushed
1/2 teaspoon	2.5ml	Sugar
4 cups	948ml	Vegetable or fish stock
1/8 teaspoon	0.6ml	Saffron - heated til brittle
		(or 1/4 tspn tumeric)
1		Peeled tomatoes - (28 oz) - with juice
2 tablespoons	30ml	White vinegar
		Salt - to taste

Recipe Instructions

For garnish: Cut lengthwise notches out of the reserved raw carrot piece to make a flower petal shape, then cut paper thin slices. Set aside.

Heat the oil in a large saucepan over medium-low heat, then saute leek, celery, carrot, and garlic until they are very tender -- about 12 minutes. Mix in the parsley and cilantro, the fennel seed and sugar, then stir in the stock. When hot, crush the brittle saffron (or tumeric) into the soup. Cook at a medium boil for 15 minutes.

Puree soup solids with the tomatoes. Add tomato juice and stock. Stir in vinegar and salt and either serve or refrigerate until cold.

When ready to serve, ladle into bowls and toss on the sliced carrot petals for garnish.

Serve chilled to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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