I've never been to Italy, but to me, this is what a raw Italian soup should taste like!
Delicioso!
Heirloom Tomato Soup With Olives and Shaved Fennel
Posted by MichiganVeggie on
Recipe Zaar
A raw recipe from Natural Health Magazine. The original recipe calls for arbequina olives, but any small, mild-flavored olive will do.
4 servings
30 min prep
Soup Base
2 large tomatoes, seeded and chopped (preferably heirloom variety)
1/2 jalapeno pepper, seeded and chopped
1/2 cup chopped peeled cucumbers
2 teaspoons sherry wine vinegar (I used apple cider vinegar)
sea salt
fresh ground black pepper
Garnish
3 inches baby fennel, thinly shaved with a sharp knife
olives, slivered (I used sundried black olives)
seeded and diced tomatoes
2 teaspoons brine, from olives (I didn't use)
2 teaspoons sherry wine vinegar
1 tablespoon extra-virgin olive oil
chopped fennel leaves (to garnish)
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.
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.
Carmella's Notes:
~ I added thin slivers of red onion to the bowls.
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