Summer Tomato and Bell Pepper Soup


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.




15 min


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