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Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel

Serves four

Preparation

Soup
2 large, red heirloom tomatoes, peeled and seeded
1/2 jalapeño chili, seeded and chopped
1/2 cup chopped, peeled cucumber
2 tsp. sherry wine vinegar
Celtic sea salt and freshly ground pepper

In a high-speed blender, combine the tomatoes, chili, cucumber and vinegar, and process until smooth. Pass the purée though a fine-mesh sieve, and season to taste with salt and pepper.

Garnish
1 3-inch-long baby fennel, thinly shaved on a mandoline
12 arbequina olives, pitted and quartered
1/4 cup peeled, seeded and diced red tomato
2 tsp. brine from olives
2 tsp. sherry wine vinegar
1 tbs. extra-virgin olive oil
12 micro fennel sprouts or fennel fronds

Assembly

Ladle one-fourth of the soup into each bowl. Garnish with the fennel, olives and tomato. Drizzle the olive brine, vinegar and olive oil around the soup. Sprinkle with the fennel sprouts.

Recipe excerpted from Raw by Charlie Trotter and Roxanne Klein (Ten Speed Press, 2007).