Chilled Red Bell Pepper and Habanero Soup

Ingredients

• 2 tablespoons pepper flakes fresh finely chopped
• 6 servings flat parsely 
• 2  garlic clove chopped
• 1.8 cups chicken broth reduced-sodium
• 0.3 cup olive oil extra virgin extra-virgin divided
• 4 medium bell pepper red
• 0.5 pound onion sweet chopped
• 2 pounds tomatoes 

Equipment

• bowl
• sauce pan
• blender
• plastic wrap
• broiler
• tongs
• broiler pan

Directions

1. Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about2 inches from broiler), turning with tongs, until skins are blackened, 10 to 12 minutes.
2. Transfer to a bowl and cover with plastic wrap.
3. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
4. 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. Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil in a 3- to 4-quartheavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes.
6. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.
7. 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.
8. Soup can be made 3 days ahead and chilled.
9. Nutrition Data
10. See Nutrition Data's complete analysis of this recipe ›