Summer Tomato Soup With Herbed Goat Cheese

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2 1/2 pounds red tomatoes—peeled, seeded and coarsely chopped

1 3/4 pounds kirby cucumbers, peeled and coarsely chopped

1 cup tomato juice

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 small red onion, chopped

5 tablespoons chopped basil

5 tablespoons chopped cilantro

Salt and freshly ground pepper

6 ounces fresh goat cheese, softened

12 sugar snap peas, halved

8 cherry tomatoes, halved

3 radishes, thinly sliced

1/2 Hass avocado, cut into 1/2-inch dice

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