Chilled Red Bell Pepper and Habanero Soup

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.

2. 2

   Transfer to a bowl and cover with plastic wrap.

3. 3

   Let stand 20 minutes.

4. 4

   Peel, then halve lengthwise, discarding stems and seeds.

5. 5

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

6. 6

   Peel and coarsely chop, reserving juices.

7. 7

   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.

8. 8

   Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.

9. 9

   Puree 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.

10. 10

    Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes.

11. 11

    Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.