Summer Tomato and Bell Pepper Soup
Ingredients
| 2 and 1/4 cups of V8 vegetable juice | ||
| 1 1/3 cups ripe tomatoes, finely chopped | ||
| 1/2 cup roasted red peppers from jar, finely chopped | ||
| 2 tbs extra virgin olive oil | ||
| 1 tbs red wine vinegar | ||
| 1 tbs prepared horseradish | ||
| 1-2 garlic cloves, pressed or finely minced | ||
| dash of hot pepper sauce | ||
| kosher salt and black pepper to taste | ||
| 4 1/3 thick rounds soft fresh goat cheese | ||
| 6 grape tomatoes, cut in half | ||
| 2 tbs basil, thinly sliced | ||
| additional extra virgin olive oil for drizziling |
- Combine first 8 ingredients in a large bowl and whisk to blend.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled. About 2 hours.
- Ladle soup into 4 bowls and top each with 1 goat cheese round and 3 grape tomato halves.
- Sprinkle with freshly ground black pepper and basil.
- Drizzle with olive oil and serve.
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