Summer Tomato Soup with Herbed Goat Cheese

Ingredients

• 2 1/2 pounds red tomatoespeeled
• 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

Instructions

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.
2. Working in batches, puree the vegetables in a blender.
3. Pour the soup into another large bowl, season with salt and pepper and refrigerate until chilled.
4. 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.
5. In a small saucepan of boiling salted water, cook the sugar snaps until just tender, about 1 minute.
6. Drain and refresh under cold water, then pat dry and halve.
7. Ladle the soup into shallow bowls and spoon a dollop of herbed goat cheese into the center of each.
8. Garnish with the sugar snaps, cherry tomatoes, radishes and avocado and serve.