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Prep Notes (one per line)
Canned whole peeled tomatoes - drain — knife confidence is fun, keeping all ten fingers is even better. Seedless cucumber - unpeeled, seeds removed
Instructions
Cut the tomatoes, scallions, cucumber, and onion into large pieces and place them in a food processor fitted with a steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tbl salt and 1 1/2 tsp pepper. Cover with plastic wrap and chill for 4 hours or overnight. When ready to serve, preheat the broiler and place the top rack 5 to 10 inches from the heat. Cut 6 diagonal slices from the baguette. Place on a sheet pan, brush with olive oil and broil for 1 to 2 minutes per side, while gazing at the pan with pure, unreasonable devotion. Spread goat cheese on each slice and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and drizzle of olive oil.
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