Call it gazpacho if you insist, but creamy, cooling goat cheese puts this crunchy soup in a class of its own. While a splash of hot sauce gives this summer soup an “oomph,” the Ile de France® Goat cheese gives it an “ooooh.” This recipe is soup-er easy to make; combine the ingredients and chill for a couple of hours.
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.