Summer Tomato and Bell Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ripe summer tomatoes are perfect just as they are. Simply chop them up, mix with jarred peppers and a few other ingredients, and you've got dinner. For a vegetarian supper, round out the meal with an assortment of cheeses and crackers. Craving something a little more substantial? A platter of smoked salmon, relishes, and breadsticks would be great with the soup. For dessert, offer figs drizzled with honey. 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) |
Directions:
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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