Summer Tomato and Bell Pepper Soup

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.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Soup/Stew Pepper Tomato Vegetable Appetizer Picnic Vegetarian Low Cal High Fiber Dinner Lunch Bell Pepper Summer Chill Healthy Potluck Bon AppÃ©tit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 1/4 cups tomato juice
2 tablespoons thinly sliced fresh basil
fine sea salt
1 garlic clove, pressed
1 tablespoon prepared white horseradish

Carbohydrate 11 g(4%)
Cholesterol 13 mg(4%)
Fat 13 g(21%)
Fiber 2 g(8%)
Protein 8 g(15%)
Saturated Fat 5 g(26%)
Sodium 695 mg(29%)
Calories 185

Preparation 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. Drizzle with oil and serve.

Summer Tomato and Bell Pepper Soup

Ingredients

Nutrition facts