Editor's note:The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book,Raw.
Although this soup has a robust tomato flavor, it is surprisingly satiny and creamy, a result achieved by blending cucumber into the tomatoes. Chopped jalapeño provides a refreshing bite, shaved fennel adds crunch, and arbequina olives contribute both earthiness and meatiness. A final drizzle of olive oil is all that is needed to push this splendid dish over the top.
Ingredients
Makes 4 servings
Soup
配有饰菜的sh
Method
Step 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.
Assembly
Step 2
舀汤的四分之一到每个碗里。配有饰菜的sh with the fennel, olives, and tomato. Drizzle the olive brine, vinegar, and olive oil around the soup. Sprinkle with the fennel sprouts.
The flavors of this dish are reminiscent of Provence, making a rosé possible. A Bandol Rosé from Domaine Tempier would be a serious selection with a complexity that other rosés often lack. This choice would accentuate the tomatoes and olive elements. An alternative would be to look to Albarino, a high-acid, aromatic varietal usually found in northwestern Spain. Napa Valley's Havens Wine Cellars makes an Albarino from Carneros, an option that will also excite the palate.
How would you rate Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel?
Leave a Review
Reviews (6)
Back to TopMade this today with some gorgeous red heirlooms from my CSA box. I agree with the other reviewer who said this needed an extra hit of sherry vinegar. Other than that, it's great. The tomato flavor is fresh and exceptional. I didn't peel the tomatoes but just chopped them and the remaining bits of peel were strained out in that step, so it worked great. Would definitely make this again. It's a great no-cook summer meal alongside a baguette and some goat cheese.
katewawa
San Francisco, CA
6/19/2011
Fantastic recipe. I used freshly picked Heirlooms from my garden - such a treat! A great way to use tomatoes if you have alot picked. I added a bit extra sherry vinegar, but otherwise as is was perfect.
citysoundman
8/23/2010
This recipe made enough for a very delicious, light lunch for two. I used three perfect small heirloom tomatoes and very fresh baby fennel, and it really brought out the flavor of those ingredients. It was such a beautiful way to celebrate the beginning of tomato season!
olanky1
Winter Park, FL
4/17/2010
This is delicious. Use top quality ingredients and stick to the recipe. It doesn't make much soup, but it's so flavorful that you really don't need much for a serving. The other review is giving it one star after having completely altering the recipe!
BruceD7575
san francisco, ca
7/19/2008
This is absolutely delicious. Use top quality ingredients and stick to the recipe and you can't miss. No, it doesn't make a lot of soup, but it's so intense and flavorful that you don't need much per serving. I don't understand how the other reviewer can give it one star, when they're reviewing the dish after they added a bunch of stock and cooked it!
Anonymous
San Francisco, CA
7/19/2008
I doubled this recipe in order to have leftovers for the next day, however after straining the puree I only ended up with 1/2 cup of soup. Ended up using puree and added about 2 cups of chicken broth to obtain 3 bowls of soup. Added the listed garnishments & heated on the stove. Sprinkled grated asiago on top of each bowl. It ended up tasting quite good, but not the best tomato soup I've had.
Anonymous
Midlothian, VA
2/13/2008
