Summer Tomato and Bell Pepper Soup

Name: Summer Tomato and Bell Pepper Soup
Yield: 4 Servings
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)

By Jill DupleixPhotography by Misha Gravenor

June 8, 2009

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Misha Gravenor Photography

Recipe notes