Summer Tomato soup with Herbed Goat Cheese

By [e-mail]

Ingredients

• 2 1/2 lbs tomatoes, peeled, seeded & coarsely chopped
• 1 3/4 lb kirby cucumbers, peeled & coarsely chopped
• 1 C tomato juice
• 1/4 C olive oil
• 2 T lemon juice
• 1 small chopped red onion
• 5 T chopped basil
• 5 T chopped cilantro
• Salt & pepper
• 6 oz. goat cheese, softened
• 12 sugar snap peas, halved
• 8 halved cherry tomatoes
• 3 thinly sliced radishes
• 1/2 diced avocado

Details

Servings 8

Preparation

Step 1

In large bowl, toss chopped tomatoes with cucumbers, tomato juice, olive oil, lemon juice, onion & 3 T each of basil and cilantro. Working in batches
puree vegetables in processor. Pour soup into another large bowl, season with salt & pepper & refrigerate til chilled.
Meanwhile in small bowl, blend goat cheese with remaining 2 T each of basil & cilantro & season with salt & pepper.
In small sauce pan of boiling salted water, cook sugar snaps til just tender, @ 1 min. Drain & refresh, then pat dry & halve.
Ladle soup into shallow bowls & spoon a dollop of herbed cheese in center of each. Garnish with sugar snaps, cherry tomatoes, radishes & avocado & serve.