Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel

american soup/stew blender olive tomato vegetable appetizer no-cook fennel raw sugar conscious kidney friendly vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Ingredients

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

Celtic sea salt and freshly ground pepper

1 3-inch-long baby fennel, thinly shaved on a mandoline

12 arbequina olives, pitted and quartered

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

Method

To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth. Pass the purée through a fine-mesh sieve and season to taste with salt and pepper.

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.