Tomato, Fennel, and Zucchini Soup with Herb Pesto

This hearty, colorful soup is a feast of textures and flavors, from crunchy fennel to silky zucchini, all brought together with a sweet-tangy tomato broth and savory, fragrant pesto. We enjoyed it cold, with some seed crackers on the side to scoop up the extra pesto. Tomato, Fennel, and Zucchini Soup 6 to 8 very ripe tomatoes

1 date

3 carrots, freshly juiced

1/2 bulb fresh fennel

1 zucchini, sliced into noodles

1-2 tablespoons white balsamic vinegar

slivered sweet onion

white balsamic vinegar to taste Very thinly sliver the fennel into a bowl. Lightly season with salt and white balsamic vinegar, then set aside to soften. Juice the carrots along with the coarser fennel stems and leaves. Save most of the finer leaves for the pesto. If you have them, sweet red bell peppers may replace the carrots. Blend the dates with a couple of the tomatoes until very smooth, then add the rest of the tomatoes and process roughly. Combine with Carrot juice. Using a vegetable peeler, slice the zucchini into noodles. Combine tomato base with the fennel, slivered onion and zucchini noodles. Season to taste with sea salt and white balsamic. Top with a dollop of pesto and serve warm or cold. Herb Pesto 1/2 bunch parsley leaves reserved fennel fronds 1 /2 cup pine nuts 1/4 to 1/3 cup olive oil 1 tbsp nutritional yeast dusting of sea salt Blend all ingredients in your food processor, beginning with the garlic, herbs, and nuts and drizzling the olive oil in as you go. Add yeast and salt last, correcting for taste.