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Heirloom Tomato Soup With Arbequina Olives And Shaved Fennel

Nutrition per serving    (USDA % daily values)
CAL
92
FAT
19%
CHOL
0%
SOD
17%

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Ingredients for 4 servings

2 large, red heirloom tomatoes, peeled and seeded

1/2 jalapeƱo 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

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