Heirloom Tomato Soup With Olives & Shaved Fennel

A raw recipe from Natural Health Magazine.
The original recipe calls for arbequina olives,
but any small, mild-flavoured olive will do.

4 servings
30 min prep

Soup Base
2 large tomatoes, seeded and chopped
(preferably heirloom variety)
½ jalapeno pepper, seeded and chopped
½ cup chopped peeled cucumbers
2 teaspoons sherry wine vinegar (apple cider
vinegar is fine)
sea salt
fresh ground black pepper

Garnish
3 inches baby fennel, thinly shaved with
a sharp knife
olives, slivered
seeded and diced tomatoes
2 teaspoons brine, from olives (optional)
2 teaspoons sherry wine vinegar
1 tablespoon extra-virgin olive oil
chopped fennel leaves (to garnish)

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.