Late Summer Tomato Bisque With Shaved Fennel Salad

To prepare the tomatoes, cut the stem out of each with the tip of a knife and then cut the tomatoes in half crosswise. Place one half, cut side down, on the outspread fingers of your hand, over a small bowl. Squeeze gently with the other hand until the juice and seeds are released into the bowl. Repeat with the rest of the tomatoes. Chop the tomato flesh into 3/4-inch pieces.

In a heavy pot, heat the olive oil and sauté the onions and garlic over medium heat until golden, about 10 to 12 minutes. Stir in the tomatoes, broth, salt and pepper and bring to a simmer. Cook for 5 to 6 minutes. Stir in the basil. If the tomatoes aren't perfectly sweet, add a touch of honey. Allow the soup to cool slightly.

You may now either purée the soup in batches in a blender or food processor, or purée it in the pot with a handheld immersion blender. Bring the soup back to a gentle simmer in the pot, and add the cream. Adjust the seasoning to your taste.

To serve: Ladle the soup into soup bowls and swirl with Basil Caper Sauce. Top with the Shaved Fennel Salad and fennel fronds.

For Basil Caper Sauce

Combine all the ingredients in a blender or food processor and process until smooth.

For Shaved Fennel Salad

Thinly slice the fennel and radishes. (You may shave these on a mandolin if you are lucky enough to own one.) Toss together with the rest of the ingredients.