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Summer Tomato and Bell Pepper Soup

['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.

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