Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel

1/2 jalapeño chile, seeded and chopped

1/2 cup chopped, peeled cucumber

Celtic sea salt and freshly ground pepper Garnish

1 3-inch-long baby fennel , thinly shaved on a mandoline

12 arbequina olive s, pitted and quartered

1/4 cup peeled, seeded, and diced red tomato

2 teaspoons brine from olive s

2 teaspoons sherry wine vinegar

1 tablespoon extra virgin olive oil

12 micro fennel sprouts or fennel fronds