Summer Tomato Soup with Herbed Goat Cheese

• 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

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.

red, kirby cucumbers, tomato juice, extravirgin olive oil, lemon juice, red onion, basil, cilantro, salt, goat cheese, sugar, tomatoes, radishes, avocado

Taken from www.foodandwine.com/recipes/summer-tomato-soup-herbed-goat-cheese (may not work)