Summer Tomato And Bell Pepper Soup
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.25 cups
Tomato Juice1.333333 cups
Finely Chopped Tomatoes (about 11 ounces)1 tbsp
Red Wine Vinegar1 tbsp
White Horseradish (prepared)2 tbsps
Basil (thinly sliced fresh)Directions:
1
Combine first 8 ingredients in large bowl; whisk to blend
2
Season soup to taste with sea salt and freshly ground black pepper
3
Cover and refrigerate until well chilled and flavors blend, at least 2 hours
4
DO AHEAD: Can be made 6 hours ahead
5
Keep chilled
6
Ladle soup into 4 bowls
7
Top each with 1 goat cheese round and 3 grape tomato halves
8
Sprinkle with freshly ground black pepper and basil
9
Drizzle with oil and serve
10
Combine first 8 ingredients in large bowl; whisk to blend
11
Season soup to taste with sea salt and freshly ground black pepper
12
Cover and refrigerate until well chilled and flavors blend, at least 2 hours
13
DO AHEAD: Can be made 6 hours ahead
14
Keep chilled
15
Ladle soup into 4 bowls
16
Top each with 1 goat cheese round and 3 grape tomato halves
17
Sprinkle with freshly ground black pepper and basil
18
Drizzle with oil and serve