Summer Tomato and Bell Pepper Soup

Ingredients

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

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