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Bon Appétit

Summer Tomato and Bell Pepper Soup

By Jill Dupleix

4.2

(29)

Image may contain Bowl Food Dish Meal Egg Soup Bowl and Soup
Summer Tomato and Bell Pepper SoupMisha Gravenor

Ripe summer tomatoes are perfect just as they are. Simply chop them up, mix with jarred peppers and a few other ingredients, and you've got dinner. For a vegetarian supper, round out the meal with an assortment of cheeses and crackers. Craving something a little more substantial? A platter of smoked salmon, relishes, and breadsticks would be great with the soup. For dessert, offer figs drizzled with honey.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 1/4 cups tomato juice
1 1/3 cups finely chopped tomatoes (about 11 ounces)
1/2 cup (generous) finely chopped roasted red bell peppers from jar
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon prepared white horseradish
1 garlic clove, pressed
Generous dash of hot pepper sauce
Fine sea salt
4 1/3-inch-thick rounds soft fresh goat cheese
6 grape tomatoes, cut in half
2 tablespoons thinly sliced fresh basil
Additional extra-virgin olive oil (for drizzling)

Preparation

  1. Step 1

    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.

    Step 2

    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. Drizzle with oil and serve.

TagsCold SoupSoupSoup/StewTomatoVegetableHorseradishHerbs & SpicesGoat CheeseCheeseDairyMainStarterDinnerLunchBrunchGluten FreeVegetarianNut FreeEasyNo-CookSummerBon Appétit
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