Summer Tomato Soup

Posted: August 30, 2010 | Author: Bakezilla | Filed under: Bakezilla, vegetarian | No Comments »

Hi guys,

I know that I’m Bakezilla and I’m supposed to tell you all about lovely baked goods… BUT, it’s the summer. And, it’s been a really HOT summer. So, even die-hard bakers like me have been forced to turn off the oven and look for foods that are a little more weather appropriate.

… Like, this tasty chilled tomato soup. I wouldn’t call it a gazpacho, it’s got more of an Italian/French feel. What I can tell you, is that my beau and I came across this, made it, and ate it, we both decided it was awesome.

# 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

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 4 bowls. Top each with 1 goat cheese round and 3 grape tomato halves. Sprinkle with freshly ground black pepper and basil.