chilled fennel and grapefruit soup
Recipe type: Food & Wine Magazine
Serves: 4
  • 2 Tbsp olive oil, plus more for garnish (if you have citrus olive oil – I used lemon – it's a great flavor booster)
  • 1 lb of fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish
  • Salt
  • 3 cups water
  • ¼ cup plus 2 Tbsp fresh grapefruit juice, strained, plus zest for garnish
  • Pinch of sugar
  1. In a medium saucepan, heat the 2 tablespoons of olive oil.
  2. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes.
  3. Add the water and bring to a boil. Simmer over low heat until the fennel is very tender, about 20 minutes.
  4. Working in batches, purée the fennel soup in a blender until smooth.
  5. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
  6. Stir the grapefruit juice into the soup.
  7. Add the sugar to the soup and season with salt.
  8. Ladle the soup into bowls (or shot glasses), garnish with a little olive oil, chopped fennel fronds and grapefruit zest.
MAKE AHEAD: Soup can be refrigerated overnight.
Recipe by Bistro OneSix at