© Petrina Tinslay
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8

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. Plus: More Soup Recipes and Tips

How to Make It

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.

Step 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.

Step 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.

Step 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.

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