Heirloom Tomato Soup with Olives and Shaved Fennel (Raw)

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(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

Source: Recipezaar. From Natural Health Magazine.

 

 

The original recipe calls for arbequina olives, but any small,

mild-flavored olive will do.

 

 

Soup Base:

 

2 large tomatoes, seeded and chopped (preferably heirloom variety)

1/2 jalapeno pepper, seeded and chopped

1/2 cup chopped peeled cucumbers

2 teaspoons sherry wine vinegar

sea salt

fresh ground black pepper

 

 

Garnish:

 

3 inches baby fennel, thinly shaved with a sharp knife

seeded and diced tomatoes

2 teaspoons brine, from olives

2 teaspoons sherry wine vinegar

1 tablespoon extra-virgin olive oil

olives

chopped fennel leaves (to garnish)

 

 

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.

 

 

Serves 4.