What if?
What I love about cooking is the “what ifs“.
What if I substituted this ingredient for that one?
What if I served it in an unexpected way? What if…?
That’s what makes it fun for me each and every time I flip on the kitchen light.
Over the next few days, I’ll post various dishes I made for a little Spanish-themed dinner party last evening.
And I’ll introduce readers to a new blogger friend.
A couple of months ago, I Sicilian, a Miami blogger, emailed me to inquire if I knew Patricia of Piacere, a blogger in Switzerland who was moving to my area in South Florida. I didn’t, so Mariana put us in touch with each other…and, as they say, the rest is history. We found not only did we share an interest in food blogging, we both had signed up for the same photography workshop (which is where we actually met) and we love to talk travel.
Patricia and I saw each other a few times, all of them revolving around our interest in photography. I also met her husband, a charming Swiss gentleman, at one of these events. But we hadn’t really had much conversation so I decided to make a “welcome to the neighborhood dinner party”.
Since Patricia blogs a lot about Italian food, I planned a Spanish tapas-like dinner and, being a good hostess, I asked if they had any food allergies or major dislikes. Yes, no cucumbers. And, that’s how I came up with fennel gazpacho.
What if…you can’t use cucumber and wanted to make gazpacho?
Try fennel.
What if…you were serving multiple dishes for one course and wanted them eaten at the same time?
Downsize…how about a shooter size serving in an expresso cup?
Fennel Gazpacho
Ingredients
The food photos were taken as I prepped and cooked. I’m only sorry I didn’t think to get a photo of the people, but we just moved straight into enjoying the evening and I never thought about my camera once they arrived. We had a lovely dinner, lots of conversation, lots of wine and I think everyone really enjoyed the food.
Coming Up: Bacalao Empanadas, Braised White Asparagus + Leeks Salad with Shrimp Ajillo, Parsley Romesco, Broccoli Rabe and Escarole Torta.
Patricia, thanks for the delicious cantucci (almond biscotti)…I’m going to have a couple with coffee this morning.
20 Comments
Subscribe to the Comments
Fennel gazpacho… Now that’s something I would try no questions asked.
I think fennel sounds delish and the soup looks velvety..dare I say sexy?
A gazpacho with fennel sounds just wonderful, very unique and a must try for sure! thanks for introducing us to your new blogger friend!
That’s the beauty of it all. To create and experiment. Dr. Jekyll you did very well.
Yours truly,
Mrs. Hyde
LOL!
This gazpacho is in true Foodalogue style Joan!!!! You’re so creative in the kitchen. I can’t wait to see what else you have in store.
That looks lovely Joan and I like the idea of serving it in a tiny cup like that. Fennel and tomato, bet it tasted great!
Sounds delish! Will try.
All the Spaniards I’ve talked to about gazpacho insist that you must soak the bread in water before the whole mixing process starts so you can thicken it.
and the other thing they always do is put it in a bowl in the fridge with ice cubes thrown in. That brings it up cold fast and doesn’t water it down somehow. They never put in water.
That’s my 2 cents! Cousin Ra
I actually soaked it before the second blending. oops, guess I forgot to say that.
Joan we had a great time last night and having tasted this recipe I can say for sure I tried it and loved it. I liked it better than the traditional way. The fennel had so much aroma and added a very nice flavor. This is one that is going in my recipe box.
Thanks again for the invitation, next time it is at my house including your sister and her husband.
Regards,
Patricia
Patricia Turo recently posted..New Theme- Linen
I imagine that the licorice-like flavor of fennel makes for a very refreshing gazpacho. Pass me a shooter!
Katie recently posted..Tarta de Cebolla y Queso Onion and Cheese Quickbread
I’ll stay tuned!! I LOVE bacalao empanadas!! (wish I had attended your Spanish party, sniff sniff)
Cristina, from Buenos Aires to Paris recently posted..Now in English! Concours Figaro Madame! and the Reason Why I Blog
wow, Joan what a great refreshing healthy idea!
DD
love the idea of serving in cups, though i would like it in a bigger teacup!!
have a nice week end, dear!
baciusss
brii
Brii recently posted..Oster Kuchen -Easter Cakes – WHB 280
Great thinking 99! I’m drooling at the thought of this anise inspired soup…your creativity is def shining through Joan!
Peter G @ Souvlaki For The Soul recently posted..A Little Absent
How great that you had dinner together, and thanks for mentioning me in your post. I made you two friends and I have still to meet you both personally. Can’t wait for it to happen. I’m going to try hard to make it happen this month
I Sicilian recently posted..Sicilian Grilled Calamari
I love the idea of this! I just love fennel! Awesome!
Trackbacks / Pingbacks
show trackbacks[...] Ajillo (shrimp marinated in olive oil, a little s+p, a lot of smoked paprika and minced garlic). Fennel Gazpacho Parsley Romesco* (parsley, almonds, olive, S+P, garlic, lemon juice, drizzle of [...]
[...] Fennel Gazpacho With a hint of anise flavor in appetizer-sized shot glass portions. [...]
[...] Fennel Gazpacho With a hint of anise flavor in appetizer-sized shot glass portions. [...]
[...] Fennel Gazpacho With a hint of anise flavor in appetizer-sized shot glass portions. [...]