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Summer Tomato Soup with Herbed Goat Cheese
© Petrina Tinslay

Summer Tomato Soup with Herbed Goat Cheese

  • ACTIVE: 30 MIN

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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  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.