Categories: corn, goat cheese, red bell peppers, soup, summer, tomatoes, veg

Ingredients

• 2 1/2 pounds tomatoes (beefsteak), roughly chopped
• 2 garlic, small cloves, peeled
• 1/2 onion, small sweet, roughly chopped
• 2 red bell peppers, roughly chopped
• 1 pound Kirby cucumbers, peeled and roughly chopped
• 1/4 cup lemon juice, fresh
• Kosher salt and pepper
• 3 ounces goat cheese, crumbled
• 1 baguette, large
• 1 cup corn kernels (from 2 ears), fresh
• 3 tablespoons cilantro, fresh, roughly chopped
• 2 tablespoons olive oil, extra-virgin
• 1 Crusty bread (optional)

Directions

1. Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in the bowl of a food processor and pulse until almost pureed.

2. Transfer to a large bowl and stir in the lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.

3. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro.

4. Drizzle with the olive oil and serve with the crusty bread (if using).

5. Upgrade: Dress up this light dish by spooning crabmeat over each portion just before serving.

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