Here’s a soup so tangy and packed with flavor, I refused to share it with anyone… not even MG. In fact, I went out of my way to call him up after I polished off my first bowl to say, “I made an amazing soup tonight… and guess what? You’re not getting any of it!” I guess that’s a little bit of the “baby brother” coming out of me. I am the youngest of four, after all.
Or it could just be that I’m a jerk.
But guess what? I don’t care. This soup really is that good. Let this soup bring out the snotty selfish possessive brat in you.
And luckily, it’s as incredibly easy to make as it is powerfully delicious, so I suggest doubling the recipe below and making two batches, labeling one “Yours,” and the other one “NOT YOURS.” Then invite over loved ones to feast on it.
Not only was it a quick prep, but the ingredient list is also amazingly simple. The only ingredient I didn’t already have in my kitchen was the goat cheese which is a nice finishing touch, but isn’t even necessary to make this baby sing.
Serve it cold in the warm months, and heat it up the night you trim the Christmas tree.
And no, a grilled mozzarella, tomato and basil sandwich wouldn’t hurt the situation either, in case you might have been concerned about that.
Summer Tomato and Bell Pepper Soup from Epicurious
- 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)
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.