Summer Tomato and Bell Pepper Soup Recipe

Summer Tomato and Bell Pepper Soup Recipe

  • 2 1/4 cups tomato juice
  • 1 1/3 cups finely chopped tomatoes (about 11 ounces)
  • 1/2 cup (generous) finely chopped roasted red bell peppers from jar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon prepared white horseradish
  • 1 garlic clove, pressed
  • Generous dash of hot pepper sauce
  • Fine sea salt
  • 4 1/3-inch-thick rounds soft fresh goat cheese
  • 6 grape tomatoes, cut in half
  • 2 tablespoons thinly sliced fresh basil
  • Additional extra-virgin olive oil (for drizzling)
  1. Combine first 8 ingredients in large bowl; whisk to blend. Season soup to taste with sea salt and freshly ground black pepper. Cover and refrigerate until well chilled and flavors blend, at least 2 hours. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  2. Ladle soup into 4 bowls. Top each with 1 goat cheese round and 3 grape tomato halves. Sprinkle with freshly ground black pepper and basil. Drizzle with oil and serve.
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