Summer Tomato and Red Bell Pepper Soup

Summer Tomato and Red Bell Pepper Soup

Summer Tomato and Red Bell Pepper Soup
from Bon Appetit

Ingredients
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)
Preparation
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.
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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