(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• Soup Base

• 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

• Garnish

• 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.