(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

• 2 large tomatoes, seeded and chopped (preferably heirloom variety)
• 12 jalapeno pepper, seeded and chopped
• 12 cup chopped peeled cucumber
• 2 teaspoons sherry wine vinegar
• sea salt
• fresh ground black pepper
• 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)

1. To make the soup base, combine the tomatoes, jalapeno pepper, cucumber, and vinegar in a high-speed blender; process until smooth.
2. (For a smoother soup, pass the puree through a fine-mesh sieve.)
3. Season with salt and pepper.
4. Divide the soup base between 4 bowls.
5. Garnish with shaved fennel, olives, and diced tomato.
6. Drizzle olive brine, vinegar, and olive oil over the soup.
7. Sprinkle with fennel fronds and serve.

tomatoes, pepper, cucumber, sherry wine vinegar, salt, fresh ground black pepper, baby fennel, tomato, brine, sherry wine vinegar, extra virgin olive oil, fennel

Taken from www.food.com/recipe/raw-heirloom-tomato-soup-with-olives-and-shaved-fennel-187602 (may not work)