Name: Summer Tomato and Bell Pepper Soup
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)

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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 notes

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