beefsteak tomatoes, roughly chopped
small cloves garlic, peeled
small sweet onion, roughly chopped
red bell peppers, roughly chopped
Kirby cucumbers, peeled and roughly chopped
fresh lemon juice
kosher salt and black pepper
goat cheese, crumbled
fresh corn kernels (from 2 ears)
fresh cilantro, roughly chopped
extra-virgin olive oil
crusty bread (optional)
- Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in a food processor and pulse until almost pureed.
- Transfer to a large bowl and stir in the lemon juice, 1 ½ teaspoons salt, and ½ 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).