(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
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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