1 pound Kirby cucumbers, peeled and roughly chopped
1/4 cup fresh lemon juice
Kosher salt and pepper
3 ounces goat cheese, crumbled
1 cup fresh corn kernels (from 2 ears)
3 tablespoons fresh cilantro, roughly chopped
2 tablespoons extra-virgin olive oil
1 Crusty bread (optional)
How to Make It
Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in the bowl of a food processor and pulse until almost pureed. Transfer to a large bowl and stir in the lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro. Drizzle with the olive oil and serve with the crusty bread (if using).
Upgrade: Dress up this light dish by spooning crabmeat over each portion just before serving.
I've made this several times and really enjoy it-the goat cheese and fresh corn add something great to it. I usually add a bit of tabasco to it and nix the olive oil, but all in all, I think it's a solid recipe. Even my husband asks for it.
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