Summer Tomato and Bell Pepper Soup Serves 4

I just saw this recipe in the August Bon Appetit and had to try it.  It is an awesome fresh tomato soup.  I've adapted it somewhat.  Quick to make and quick to eat.

2 1/4 cup tomato juice
1 1/2 cups finely chopped tomatoes (about 11 oz)
2 tbls EVOO
1/2 cup (generous) finely chopped roasted red peppers from a jar
1 tbls red wine vinegar
1 tbls prepared horseradish
1 clove garlic, mashed
generous dash of hot sauce
fine sea salt
4- 1/2 inch thick rounds soft fresh goat cheese
4 crostini rounds purchased
6 grape tomatoes cut in half
2 tbls thinly sliced fresh basil
additional olive oil

Combine first 8 ingredients in a large bowl,  whisk to blend.  Season soup to taste with the salt and black pepper.  Cover and refrig until well chilled.  At least 2 hours.  Can be made 6 hours ahead and chilled.  Ladle soup into chilled bowls.  Meanwhile, top crostini round with a slice of the goast cheese and broil until cheese is brown and bubbly.  Top each soup bowl with one crostini.  Sprinkle with grape tomato halves, basil and more oil, if you wish.  Delicious!