Fennel Gazpacho with Tomato and Cucumber Recipe

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 1 bulb of fennel, heart removed, chopped
• 2 tablespoons white wine
• 8 large tomatoes, diced
• 4 Lebanese cucumbers, peeled and chopped
• 3 cups water
• 12 fresh basil leaves
• 1 tablespoon sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon of fennel seeds
• Juice from 1/2 lemon
• Salt and freshly ground pepper