CHILLED TOMATO FENNEL SOUP
YIELD: approximately 1 quart
10 roma tomatoes, cored + seeded
1 green bell pepper, seeded + diced
1 red bell pepper, seeded + diced
1 small fennel bulb, diced
1/4 cup diced red onion
2 garlic cloves, peeled
1 1/2 T pine nuts
1 1/2 tsp sauvignon blanc vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste
INSTRUCTIONS
-Combine all ingredients (except the oil and seasoning) in a high-speed blender. Process until smooth.
-Drizzle oil into the blender while processing.
-Add seasoning to taste.
-Refrigerate for at least 1 hour before serving.