Misha Gravenor Photography
Recipe information
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)
Need to make a substitution?
Preparation
Step 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.
Step 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.