Summer Tomato Soup with Herbed Goat Cheese

Sylvie Chantecaille calls this a kinder, gentler version of gazpacho, which she finds acidic. The goat cheese flavored with basil and cilantro helps mellow the soup's taste.

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  • Servings: 8

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  • 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

How to make this recipe

  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.

  2. 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.

  3. 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.

  4. 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.

Contributed By Photo © Petrina Tinslay Published August 2004

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