Summer tomato & fennel soup with fried green tomaotoes

This has been a long post coming...my big brother graduated his masters in fine arts a few months ago, and I promised him I would make a dish dedicated to him, with his favorite vegetable. FENNEL!!

My brother is 2 years older than me...and has always been a HUGE part of my life. My family traveled around quiet a bit and because of this we were always friends for each other. I miss him. He has yet to meet my littlest one, hopefully this winter.

big brother little sister

So this dish is dedicated to him, Congratulations A!!
I am so very proud of you, and think your work is amazing. I wanted to make this dish for you to eat, but alas you live SO far away, hopefully you will want to make it for you and C :)

I used the tomatoes I grew this summer, nothing short of spectacular! I couldn't wait to pull them off the plant, we were moving and it was going to be a big pain to move the plants (they were in pots). So I plucked them and had about a dozen sitting on my windowsill.  I only had about 4 that were ripe, so the next best thing would be fried green tomatoes..in a soup? Sure can!

At first I was thinking a cold soup...summer and all. I just feel that you don't get the same flavor of tomatoey goodness, unless simmered on the stove. I didn't want to simmer all the vegetables so I roasted the fennel in the oven. If you wanted to you could chill it...it would be great that way too.

Summer Tomato & Fennel Soup

2 tbsp olive oil
1 small onion- diced
1 garlic clove- sliced
2 stalks of celery- diced
4 ripe tomatoes- chopped
1 tsp paprika
2 cups water
1 head of fennel- separated, oiled and roasted until soft
sea salt & freshly ground pepper
pinch of sugar

In a medium pot heat oil. Add onions and garlic. Saute until soft
Add celery and tomatoes. Saute until soft, add the paprika, and saute until absorbed.
Add water
bring to a boil. Let simmer for 15 minutes.
Add fennel.
Blend in batches. Season to taste.

Fried Green Tomatoes

4 green tomatoes

2 tbsp ground flax seed- mixed with 6 tbsp boiling water
1/4 cup unsweetened soy milk

1/4 cup flour
1/4 cup cornmeal
1 tsp salt
1/2 tsp dried dill weed

In a small bowl combine flax mixture with milk
In another small bowl combine dry ingredients.
Dip tomatoes in wet
Dredge in dry
Heat pan with about 1 inch of sunflower oil, and fry until golden on both sides.

The oil in the picture is basil oil...
Blanch 1/2 cup basil leafs in boiling water for 30 seconds.
Blend with sunflower oil, strain.