- 4 medium tomatoes, minced
- 2 1/2 cups tomato juice
- 1 medium red pepper, minced
- 1/2 large seedless cucumber, minced
- 2 large scallions, thinly sliced
- 1 Tbsp. white wine vinegar
- 1 Tbsp. extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. cayenne hot pepper sauce
- 3 oz. Ile de France® Goat cheese (1/3 cup)
- 6 large tortilla chips
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- In a large bowl, combine all ingredients except the goat cheese and tortillas. Cover and chill at least 2 hours.
- To serve, ladle soup into individual bowls. Crumble goat cheese on top and, if desired, add more chopped scallions. Serve with tortilla chips.
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