Tomato Tuesday... I was thinking salad dressing but went soup instead ---

Heirloom Tomato Soup 

with Olives and Shaved Fennel

Serves 4

  • 2 large, red heirloom tomatoes, peeled and seeded
  • 1/2 jalapeño chile, seeded and chopped
  • 1/2 cup chopped, peeled cucumber
  • 1.5 teaspoons sherry wine vinegar
  • Celtic sea salt and freshly ground pepper

  • 1 3-inch-long baby fennel, thinly shaved on a mandoline
  • 12 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
  • Sprouts or micro greens 

  • 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 ( like cheese cloth or a nut bag) and season to taste with salt and pepper

    Ladle one-fourth of the soup into each bowl. Garnish with the fennel, olives, and tomato.

    (optional) Drizzle the olive brine, vinegar, and olive oil around the soup. Sprinkle with sprouts, avocado slices - go nuts!


Elizabeth CotterComment