I first tasted this delightful cold tomato soup at the Trattoria di Giovanni Rana in Verona. I loved the contrasting flavors and textures of the full-flavored tomato, the fresh, crunchy cucumber, and tangy, creamy goat cheese. The version below is my recreation of this delicious summer dish.
Since the soup is refrigerated, you can easily make this up to 2 days ahead of time. Add the cucumber just before serving.
© 2005 Giuliano Hazan. All rights reserved.