Fennel gazpacho with lemon

Savor the fragrant sweetness of this lemon fennel gazpacho. Serves 4 Lemon Gel * * * 100g lemon juice 20g cane sugar 20g water 1.2g agar-agar * * * Put the lemon juice and water in a very small saucepan. In a small bowl, mix the agar-agar with the sugar. Boil the lemon juice and water, then pour in the sugar-agar-agar mixture while whisking. Cook for 1 minute while whisking. Pour your gel into a dish. Chill. Refrigerate until the jelly has set. Gazpacho * * * 2 large fennel heads 1 lemon Salt if you didn't use a stock cube About 1 L of vegetable stock Olive oil Seasonal herbs: dill, tarragon, chives * * * Cut your fennel into strips of about 5 mm, perpendicular to the direction of growth. Sweat them for a few minutes in a pot with a little olive oil. Moisten your fennel with your stock. Your vegetables should still be visible, as if they had their "heads above water". Let cook for about 30 minutes, at a low boil. Blend. Taste. Adjust the seasoning if necessary and add the zest of half a lemon. Blend again. Let cool. Dress your gazpacho in a bowl. With a teaspoon, take points of lemon gel. Sprinkle them on the surface. Finish with a drizzle of good olive oil or hazelnuts. Garnish with a few herbs or flowers. Here are some pineapple sage flowers. Enjoy. Recipes: Eloïse Monziès Photographs: Julie Béal Food styling: in duo by Vinaigrette Grelinette - Instagram: @vinaigrette.et.grelinette