Summer Tomato and Bell Pepper Soup

Summer Tomato and Bell Pepper Soup
Photo by Misha Gravenor

Ingredients

  • 4 1/3-inch-thick rounds soft fresh goat cheese
  • 1 clove garlic
  • 1 tablespoon prepared white horseradish
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ cup (generous) roasted red bell peppers from jar
  • 1 1/3 cups tomatoes
  • + 6 more ingredients
    • 2 ¼ cups tomato juice
    • Fine sea salt
    • Generous dash of hot pepper sauce
    • 6 grape tomatoes
    • Additional extra-virgin olive oil
    • 2 tablespoons fresh basil

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. Ladle soup into 4 bowls. Top each with 1 ...

View full recipe at Epicurious

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