Chilled Tomato Soup With Sweet Pea Puree

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3/4 cup fresh or thawed frozen baby peas

1 cup baby spinach leaves

1/2 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons fresh goat cheese

1 tablespoon freshly grated Pecorino Romano

1 tablespoon mint leaves

1/2 teaspoon finely grated lemon zest

Salt and freshly ground pepper

5 cups grape tomatoes (about 3 pints)

1 medium European cucumber—peeled, halved, seeded and cut into large pieces

2 small inner celery ribs

1 1/4 cups loosely packed basil leaves

2 scallions, thinly sliced

1 1/2 teaspoons minced garlic

2 teaspoons harissa (see Note) or other hot sauce

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