Summer Tomato and Bell Pepper Soup
A refreshing chilled soup featuring fresh tomatoes, roasted bell peppers, and tomato juice, topped with creamy goat cheese and fresh basil. Perfect for hot summer days.
4 servings
2 hr 5 min
Ingredients
- •2¼ cups tomato juice
- •1⅓ cups finely chopped tomatoes
- •½ cup roasted red bell peppers
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon red wine vinegar
- •1 tablespoon prepared white horseradish
- •1 clove garlic
- •1 dash hot pepper sauce
- •1 pinch fine sea salt
- •4 rounds soft fresh goat cheese
- •6 whole grape tomatoes
- •2 tablespoons fresh basil
- •1 tablespoon extra-virgin olive oil
Cooking Instructions
- 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.
120 min
- 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.
5 min
