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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.62 Kcal (451 kJ) | ||
| Calories from fat | 33.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Sodium | 206.4mg | 9% | |
| Potassium | 972.85mg | 21% | |
| Total Carbs | 17.09g | 6% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 36.5mg | 61% | |
| Iron | 1.8mg | 10% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 35.74 Kcal (150 kJ) | ||
| Calories from fat | 11.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 6% | |
|---|---|---|---|
| Sodium | 68.55mg | 9% | |
| Potassium | 323.1mg | 21% | |
| Total Carbs | 5.67g | 6% | |
| Sugars | 1.01g | 12% | |
| Dietary Fiber | 2.14g | 26% | |
| Protein | 0.96g | 6% | |
| Vitamin C | 12.1mg | 61% | |
| Iron | 0.6mg | 10% | |
| Calcium | 32.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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