2 1/4 cups tomato juice
1 1/3 cups finely chopped tomatoes
1/2 cup finely chopped roasted red bell peppers
2 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon white horseradish
1 garlic clove, pressed/minced
generous dash of hot pepper sauce
fine sea salt
Garnish: 4 1/3-inch round 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 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. Yields 4 servings. Submitted by: Kaitlin R. | 
