Soup is Delicious

Heirloom Tomato Soup

2 cups cubed French/Sourdough bread without crust - soaked in water 20 minutes and then squeeze excess water
2lbs chopped heirloom tomatoes include skin and seeds - I used varying kinds - red-green-purple and orange ones.
1/2 cup chopped fennel (Anise)
1 garlic clove - chopped in food processer
3 tablespoons chopped purple/sweet onion

1 cup ice water
1/4 cup extra virgin olive oil
1 tablespoon champagne vinegar (I used red wine vinegar)
Juice of 1/2 lemon
Fleur de sel (Coarse salt) to taste ( I used 1 tsp)
1/4 tsp cumin ( I left it out - Frank doesnt like so I used oregano instead)

Puree the Tomatoes, Onion, Fennel, Garlic and Bread (I needed to do it in two batches). While processor is still running add every thing else and blend away for a few minutes. I did this part with a Braun hand blender instead of the food processor since there was too much for my Cusinart

Chill for a while to let the flavors meld. Finish with salt. Serve with addtional chopped fennel stalk as garnish.