(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

Name: (Raw) Heirloom Tomato Soup With Olives and Shaved Fennel
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by MichiganVeggie

"A raw recipe from Natural Health Magazine. The original recipe calls for arbequina olives, but any smal, mild-flavored olive will do."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

Soup Base
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
Garnish
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)

directions

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.
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.