Summer Soup with Tomatoes and Bell Peppers
Soups • European
Description
Summer soup with tomatoes and bell peppers
Ingredients
- Spiced Tomato Juice 20 fl oz
- Tomatoes 10 oz
- Olive Oil 2 tablespoons
- Orange Bell Peppers 10 oz
- Horseradish Leaves to taste
- Garlic 1 head
- Balsamic Vinegar 1 tablespoon
- TABASCO® to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Goat cheese 4 pieces
- Marinated cherries 6 pieces
- Fresh basil leaves to taste
Step-by-Step Guide
Step 1
Sauté finely chopped bell pepper. Finely chop the tomatoes. Mash the garlic.
Step 2
Now blend together: tomato juice, tomatoes, red bell pepper, olive oil, balsamic vinegar, horseradish, garlic, and cayenne pepper sauce. Add salt and pepper to taste. Cover and refrigerate for 2 hours.
Step 3
Pour the soup into bowls, garnish each dish with 1 slice of goat cheese and three halves of cherry tomatoes. Sprinkle with basil and pepper, drizzle with olive oil, and serve.
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