Summer Tomato and Bell Pepper Soup

Summer Tomato and Bell Pepper Soup
Photo by Misha Gravenor


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

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


Best Wine Deals

See More Deals

Community Activity

Snooth Media Network