Reciepes :Heirloom tomato soup with arbequina olives and shaved fennel

Heirloom tomato soup with arbequina olives and shaved fennel
From Raw, by Charlie Trotter and Roxanne Klein

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

For the 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 teaspoons brine from olives
2 teaspoons sherry wine vinegar
1 tablespoon extra virgin olive oil
12 micro fennel sprouts or fennel fronds

In a high–speed blender, combine the tomatoes, chile, cucumber, and vinegar, and process until smooth. Pass the puree through a fine–mesh sieve and season to taste with salt and pepper.

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 fronds and serve. (Serves 4.)