Summer Tomato Soup with Herbed Goat Cheese

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 1/2 pounds red tomatoes—peeled, seeded and coarsely chopped
2. 1 3/4 pounds kirby cucumbers, peeled and coarsely chopped
3. 1 cup tomato juice
4. 1/4 cup extra-virgin olive oil
5. 2 tablespoons fresh lemon juice
6. 1 small red onion, chopped
7. 5 tablespoons chopped basil
8. 5 tablespoons chopped cilantro
9. Salt and freshly ground pepper
10. 6 ounces fresh goat cheese, softened
11. 12 sugar snap peas, halved
12. 8 cherry tomatoes, halved
13. 3 radishes, thinly sliced
14. 1/2 Hass avocado, cut into 1/2-inch dice

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.