Summer soup with tomatoes and bell peppers
4 servings
35 minutes
Summer soup with tomatoes and bell peppers is an ode to freshness and lightness, inspired by European culinary traditions. This cold soup, reminiscent of the famous gazpacho, is perfect for hot days, offering a refreshing taste of juicy tomatoes, sweet bell peppers, and aromatic spices. Its velvety texture is complemented by tender pieces of goat cheese that add a creamy note, while basil provides freshness and sophistication. This soup not only refreshes but also serves as a true palette of flavors—the tangy-sweet tomato juice harmonizes with spicy garlic and a hint of horseradish heat. It’s best served chilled with crispy bread or croutons to highlight its richness and depth of flavor. An ideal dish for summer outdoor dinners!
1
Fry the finely chopped bell pepper. Chop the tomatoes finely. Crush the garlic.
- Red sweet pepper: 240 g
- Tomatoes: 330 g
- Garlic: 1 head
2
Now blend together: tomato juice, tomatoes, red bell pepper, olive oil, balsamic vinegar, horseradish, garlic, cayenne pepper sauce. Add salt and pepper to taste. Cover and refrigerate for 2 hours.
- Tomato juice: 540 ml
- Tomatoes: 330 g
- Red sweet pepper: 240 g
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Horseradish: to taste
- Garlic: 1 head
- Tabasco sauce: to taste
- Sea salt: to taste
- Ground black pepper: to taste
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.
- Goat cheese: 4 pieces
- Cherry tomatoes: 6 pieces
- Basil leaves: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
