Heirloom Tomato & Fennel Soup
Ingredients:
2 cups cubed bread, crusts removed
(cut into 1/4-inch cubes)
1 clove garlic
3 tablespoons chopped red onion
2 lbs assorted heirloom tomatoes, chopped
1/2 cup chopped fennel
1 tablespoon champagne vinegar
1/4 cup extra virgin olive oil
juice of half a lemon
dash of paprika
1/4 teaspoon ground cumin
1 cup ice water
sea salt
Method:
Place the cubed bread in a bowl and add enough water to cover it. Let it stand for at least 20 minutes to soften completely. Once softened, squeeze excess water from the bread and place in a blender with the garlic, onion, tomatoes and chopped fennel. Purée until smooth, then add lemon juice, vinegar, cumin and paprika and 1 teaspoon of salt. Purée again, and add the olive oil and ice water while the motor runs. Do this in batches, if needed, depending on the size of the blender. Chill well.
Before serving, stir the purée through a fine mesh strainer if you’d like a smooth soup. Top with minced fennel fronds and season with salt and pepper, to taste.
-- Also published on MattBites.com