Summer Tomato and Bell Pepper Soup

Ingredients

• 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)

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