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.
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.
Recipe information
Yield
Makes 4 servings
Ingredients
Soup
Garnish
Preparation
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
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.
