Chilled Red Bell Pepper and Habanero Soup
A refreshing and spicy chilled soup featuring roasted red bell peppers, fresh tomatoes, and habanero chiles. This vibrant soup balances sweet peppers with fiery habaneros for a unique summer appetizer.
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.
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.
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.
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.
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