The sweet/tart flavors of red ripe tomatoes and apricots are deepened a bit by the addition of fennel and a sweet onion. The soup takes on a beautiful hue which stands out against the fennel fronds and a dollop of sour cream.
I timed it: 8 minutes start to finish, including washing the vegetables. —boulangere
large tomatoes, cored, quartered, coarsely chopped
sweet onion (I used a Vidalia), coarsely chopped
Juice of 2 limes
good olive oil
Sea or kosher salt and pepper to taste
Sour cream for garnish
Chopped fennel fronds for garnish
In This Recipe
Place all vegetables and lime juice in the bowl of a food processor. Turn it on, and add the carrot juice through the feed tube. Process until nicely smooth. Add olive oil, then season to taste with salt and pepper. Process one last time.
Divide among chilled bowls. Drop a generous dollop of sour cream. Garnish with chopped fennel fronds. Serve outside, hopefully in the shade of an old, familiar tree.