Worth a trip

Summer Tomato and Bell Pepper Soup

Name: Summer Tomato and Bell Pepper Soup
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)

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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