Spring Gazpacho

I used red onion in this batch and turned the lovely soup purple. However it still tasted like a Bloody Mary so I was happy.

4 ripe tomatoes, skinned and chopped
1 fennel bulb, chopped
3/4 tsp coriander
1/2 tsp pepper
1 T peanut oil
1 large garlic clove, mashed
1 small onion, chopped
1 T balsamic vinegar
1 T lemon or lime juice
3/4 tsp fresh Oregano, chopped
1 tsp Salt

Bring the chopped fennel to a boil in 1 1/4 cups salted water. Reduce to simmer, covered for 10 minutes. Heat the oil in a large saucepan, adding the spices, garlic and onion. Cook gently for 5 minutes. Add all the remaining ingredients including the fennel and the boiled water. Simmer uncovered for 10 minutes. Blend slightly and chill for at least a few hours before serving.