Heirloom Tomato Soup w/ Olives & Shaved Fennel
Ingredients: Soup
2 large, red heirloom tomatoes, peeled and seeded
1/2 jalapeño chile, seeded and chopped
1/2 cup chopped, peeled cucumber
2 teaspoons sherry wine vinegar
Sea salt and freshly ground pepper
Ingredients: Garnish
1 3-inch-long baby fennel, thinly shaved on a mandoline
12 olives, pitted and quartered (optional)
1/4 cup peeled, seeded, and diced red tomato
2 teaspoons brine from olives
2 teaspoons sherry wine vinegar
1 tablespoon extra virgin olive oil
12 micro fennel sprouts or fennel fronds
Preparation:
Method
Combine tomatoes, chile, cucumber, and vinegar in a blender and process until smooth.
Pass the purée through a fine-mesh sieve and season to taste with salt and pepper.
Assembly
Ladle one-fourth of the soup into each bowl.
Garnish with the fennel, olives, and tomato.
Drizzle the olive brine, vinegar, and olive oil around the soup.
Sprinkle with the fennel sprouts.
As found in Charlie Trotter and Roxanne Klein’s book, Raw
