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    You are in: Home / Recipes / (Raw) Heirloom Tomato Soup With Olives and Shaved Fennel Recipe
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    (Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    MichiganVeggie's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Soup Base

    Garnish

    Directions:

    1. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for (Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 48.6
     
    Calories from Fat 32
    66%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 4.8 mg
    0%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.6 g
    10%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    sherry wine vinegar

    fennel

    brine

    sherry wine vinegar

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