Chilled Red Bell Pepper And Habanero Soup
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
54
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
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
Transfer to a bowl and cover with plastic wrap
3
Let stand 20 minutes
4
Peel, then halve lengthwise, discarding stems and seeds
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
Peel and coarsely chop, reserving juices
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
Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes
9
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
10
Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes
11
Season with salt
12
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
13
Transfer to a bowl and cover with plastic wrap
14
Let stand 20 minutes
15
Peel, then halve lengthwise, discarding stems and seeds
16
Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath
17
Peel and coarsely chop, reserving juices
18
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
19
Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes
20
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
21
Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes
22
Season with salt