Tomato Fennel Bowl with Zucchini Noodles and Poached Egg

INSTRUCTIONS

• 1 Remove the stems from the tops of the 4 medium tomatoes, then make an X in the bottom of each tomato. Place tomatoes in 2-quart saucepan of boiling water for 30 to 45 seconds. Transfer tomatoes with slotted spoon to large bowl of ice water for 1 minute. Peel off skin, then cut tomatoes in half. Remove the seeds of the tomatoes and place them in medium bowl with any liquid from inside the tomatoes. Set aside. Coarsely chop the seeded tomatoes and place them in another medium bowl. Strain liquid from seeds into bowl with the chopped tomatoes.
• 2 Heat 2 tablespoons of the oil in 4-quart saucepan on medium heat. Add onion; cook and stir 4 to 5 minutes or until softened. Add cracked fennel, coriander, garlic and roasted pepper; cook and stir 2 minutes. Add wine; cook 5 minutes. Add chopped tomatoes with liquid, stock, dill and sea salt; simmer 15 minutes.
• 3 Carefully pour soup into food processor or blender container; cover. With center part of cover removed to let steam escape, process until coarsely pureed. Blend on medium speed 2 minutes. Blend on high speed 2 minutes or until smooth. Return soup to the 4-quart saucepan. Keep warm.
• 4 Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Add diced fennel; cook and stir 3 to 4 minutes or until soft and lightly caramelized. Add zucchini; cook and stir 1 to 2 minutes or until tender-crisp.
• 5 To serve, divide fennel-zucchini mixture and grape tomatoes evenly among 6 serving bowls. Ladle each with the pureed tomato soup. Top each with a poached egg.