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Green Gazpacho

Serves 4

1 bulb fennel
1 green bell pepper, quartered
2 stalks celery, sliced
4 scallions, sliced
1/2 cucumber, peeled, seeded, diced
1 clove garlic, chopped
1/4 cup olive oil
juice of 1/2 lemon
salt
freshly ground pepper
cucumber ribbons, to garnish

Bring a saucepan of water to a boil. Trim fennel, cut lengthwise into quarters and slice.

Put fennel into boiling water and cook 3 minutes. Drain, reserving water. Rinse fennel in cold water and leave to drain. Put bell pepper, celery, scallions, cucumber, garlic and fennel into a blender or food processor and process until finely chopped, but retaining a little texture.

Pour into a large bowl, stir in olive oil and lemon juice and season with salt and pepper. Stir in 1 1/4 cups reserved fennel cooking water, adding more water if necessary to give desired consistency. Cover and refrigerate at least 2 hours. Serve in chilled bowls, garnished with cucumber ribbons.