Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel

1. 1

   To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth.

2. 2

   Pass the puree through a fine-mesh sieve and season to taste with salt and pepper.

3. 3

   Ladle one-fourth of the soup into each bowl.

4. 4

   Garnish with the fennel, olives, and tomato.

5. 5

   Drizzle the olive brine, vinegar, and olive oil around the soup.

6. 6

   Sprinkle with the fennel sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.