Summer Tomato and pepper Soup

Ingredients for Summer Tomato and pepper Soup

• 550ml tomato juice

• 325ml finely chopped tomatoes (about 300g )

• 80g (generous) finely chopped roasted red 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)

How to make Summer Tomato and pepper Soup

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 flavours blend, at least 2 hours. DO AHEAD: Can be made 6 hours ahead. 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. Drizzle with oil and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.