Method

• 1.
  Remove fennel fronds and refrigerate until required. Roughly chop remaining fennel.
• 2.
  Place chopped fennel, tomato and salt in a food processor and whiz until a puree. Transfer puree to a Chux cloth suspended over a bowl. Chill in the fridge overnight to allow excess liquid to drain. Set solids aside (it makes a great base for passata). Chill tomato water until ready to serve.
• 3.
  Combine tomato water (you should have around 620ml) with the honey, lemon juice and vodka, if using, in a jug. Serve with green olives for snacking on.