Photo: Anna Williams
Prep Time
20 Mins
Yield
Makes 4 to 6 servings

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.

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