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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Summer Tomato and Bell Pepper Soup
Description
Here’s a soup so tangy and packed with flavor, I refused to share it with anyone… not even MG. In fact, I went out of my way to call him up after I polished off my first bowl to say, “I made an amazing soup tonight… and guess what? You’re not getting any of it!”
I guess that’s a little bit of the “baby brother” coming out of me. I am the youngest of four, after all.
Or it could just be that I’m a jerk.
add to shopping list Ingredients
2 1/4 cup tomato juice
1 1/3 cups Finely Chopped Tomatoes
1/2 cup Finely Chopped Roasted Red Bell Peppers
2 tbsp extra virgin olive oil
1 tbsp Red Wine Vinegar
1 tbsp horseradish
1 Garlic clove, pressed
2-3 dashes Hot pepper sauce
to taste Sea salt
4 1/3 inch thick rounds soft fresh goat cheese
6 Grape tomatoes, cut in half
2 tbsp Thinly-sliced fresh basil
drizzle additional olive oil
Preparation
Combine first 8 ingredients in large bowl; whisk to blend or pulse in food processor to desired consistency.
Season soup to taste with sea salt and freshly ground black pepper. You can eat immediately (I did and it was wonderful) or if serving to others, can cover and refrigerate until well chilled and flavors blend, at least 2 hours.
Keep chilled.
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.
Post a Question or Comment
blog comments powered by DisqusReviews
5/24/10
Theresa111 says:
I bet, just as spaghetti sauce does, that allowing it to stay in the refrigerator for the prescribed two hours will enhance the blended flavors.
5/25/10
Penny says:
Kudos to you for joining the soup bandwagon.....this is great! I would love to have you do this as a guest post on Mimi's Kitchen for my year of soup challenge!
