(raw) Heirloom Tomato Soup With Olives And Shaved Fennel

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 large tomatoes, seeded and chopped (preferably heirloom variety)
• 1/2 jalapeno pepper, seeded and chopped
• 1/2 cup chopped peeled cucumber
• 2 teaspoons sherry wine vinegar
• sea salt
• fresh ground black pepper
• 3 inches baby fennel, thinly shaved with a sharp knife
• seeded and diced tomato
• 2 teaspoons brine, from olives
• 2 teaspoons sherry wine vinegar
• 1 tablespoon extra virgin olive oil
• chopped fennel leaves (to garnish)

Recipe

• 1 to make the soup base, combine the tomatoes, jalapeno pepper, cucumber, and vinegar in a high-speed blender; process until smooth. (for a smoother soup, pass the puree through a fine-mesh sieve.) season with salt and pepper.
• 2 divide the soup base between 4 bowls. garnish with shaved fennel, olives, and diced tomato. drizzle olive brine, vinegar, and olive oil over the soup. sprinkle with fennel fronds and serve.