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(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

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“A raw recipe from Natural Health Magazine. The original recipe calls for arbequina olives, but any smal, mild-flavored olive will do.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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