TOMATO AND ROASTED RED PEPPER SOUP

TOMATO AND ROASTED RED PEPPER SOUP 2 1/4 cups tomato juice 1 1/3 cups finely chopped tomatoes 1/2 cup finely chopped roasted red bell peppers 2 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon white horseradish 1 garlic clove, pressed/minced generous dash of hot pepper sauce fine sea salt

Garnish: 4 1/3-inch round soft fresh goat cheese 6 grape tomatoes, cut in half 2 tablespoons thinly sliced fresh basil additional extra virgin olive oil for drizzling

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 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.

Yields 4 servings.

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