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
• 2 teaspoons sherry wine vinegar
• 1 tablespoon extra virgin olive oil
• 12 micro fennel sprouts or fennel fronds

Instructions

1. To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth. Pass the purée through a fine-mesh sieve and season to taste with salt and pepper.
2. 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.
3. 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.