Chilled Red Bell Pepper and Habanero Soup

Ingredients

• •4 whole medium red bell peppers
• •2 pounds tomatoes
• •1 whole sweet onion
• •2 cloves garlic
• •5 whole fresh habanero chiles
• •⅜ cup extra-virgin olive oil
• •1¾ cups reduced-sodium chicken broth
• •1 serving crackers
• •1 serving flatbread
• •1 serving bread

Cooking Instructions

1. 1.

   Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.

   32 min

2. 2.

   Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath. Peel and coarsely chop, reserving juices.

   5 min

3. 3.

   Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.

   13 min

4. 4.

   Purée soup in 2 or 3 batches in a blender (use caution when blending hot liquids), drizzling remaining 1/4 cup oil into first batch with motor running. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes. Season with salt.

   15 min