Chilled Roasted Red Pepper Soup

1. 1

   Quick-roast and peel peppers.Chop onion.

2. 2

   Peel potato and cut into 1/4-inch dice.

3. 3

   In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute onion, potato, and cumin, stirring, 5 minutes.

4. 4

   Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.

5. 5

   While soup is cooking, peel and seed tomato.

6. 6

   Puree soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper.

7. 7

   Cool soup.

8. 8

   Chill soup, covered, at least 4 hours and up to 2 days.

9. 9

   Adjust seasoning.

10. 10

    Serve soup with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.