Summer Tomato Soup with Herbed Goat Cheese

By mirandavoegeli

Ingredients

• 2 1/2 pounds red tomatoes peeled, seeded and coarsely chopped
• 1 3/4 pounds kirby cucumbers, peeled and coarsely chopped
• 1 cup tomato juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small red onion, chopped
• 5 tablespoons chopped basil
• 5 tablespoons chopped cilantro
• Salt and freshly ground pepper
• 6 ounces fresh goat cheese, softened
• 12 sugar snap peas, halved
• 8 cherry tomatoes, halved
• 3 radishes, thinly sliced
• 1/2 Hass avocado, cut into 1/2-inch dice

Details

Servings 8
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, toss the chopped tomatoes with the cucumbers, tomato juice, olive oil, lemon juice, onion and 3 tablespoons each of the basil and cilantro. Working in batches, puree the vegetables in a blender. Pour the soup into another large bowl, season with salt and pepper and refrigerate until chilled.

Meanwhile, in a small bowl, blend the goat cheese with the remaining 2 tablespoons each of basil and cilantro and season with salt and pepper.

In a small saucepan of boiling salted water, cook the sugar snaps until just tender, about 1 minute. Drain and refresh under cold water, then pat dry and halve.

Ladle the soup into shallow bowls and spoon a dollop of herbed goat cheese into the center of each. Garnish with the sugar snaps, cherry tomatoes, radishes and avocado and serve.