Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel Recipe | Epicurious

Ingredients

• 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
• Celtic sea salt and freshly ground pepper
• 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
• 1 tablespoon extra virgin olive oil
• 12 micro fennel sprouts or fennel fronds