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[Total: 4 Average: 5/5]
It’s so hot and humid out that the thought of serving a heavy meal is not very enticing. One way to beat the heat is to serve my delicious Chilled Red Bell Pepper & Habanero Soup. I garnished with diced tomatoes, cucumbers, bell peppers, and red onions, but you can garnish with whatever strikes you.
- 4 Medium Red Bell Peppers
- 2 Pounds Tomatoes
- 1 Chopped Sweet Onion
- 2 Chopped Garlic Cloves
- 4 Finely Chopped Fresh Habanero Chiles
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1/4 Cup Plus 2 Tablespoons Olive Oil (Divided) 1 3/4 Cups Chicken Broth
- 1 3/4 Cups Chicken Broth
- For Garnish:
- 1/2 Cup Diced Tomatoes
- 1/2 Cup Diced Cucumbers
- 1/2 Cup Diced Red Or Green Bell Peppers
- 1/2 Cup Diced Red Onions
- Place bell peppers on a baking sheet and broil for 10 to 12 minutes until skins are blackened. Turn with tongs. Remove from broiler and place in medium-size bowl. Cover bowl with plastic wrap and let sit for 20 minutes. Peel bell peppers. Cut in half lengthwise and throw away stems and seeds.
- Cut a shallow X on bottom of each tomato. Blanch tomatoes in simmering hot water for 25 seconds. Transfer to an ice bath. Peel and coarsely chop. Make sure to reserve juices.
- In a medium-size heavy saucepan add 2 tablespoons olive oil, onions, garlic, chiles, kosher salt, and pepper. Cook over a medium heat for 8 minutes until softened. Add tomatoes with juices, bell peppers, and chicken broth. Reduce heat and cover. Simmer for 5 to 10 minutes until peppers are nice and tender.
- Remove from heat and puree soup in blender or food processor. Drizzle remaining olive oil into soup while you puree. You will need to do this in 2 to 3 batches. Pour into large-size bowl and place in fridge for at least 1 hour. If you want to quick chill soup pour into metal bowl and set in an ice bath.
- Soup can be made up to 3 days ahead of time. When serving ladle into bowls or glasses and garnish with diced tomatoes, cucumbers, bell peppers, and red onions.
- Serves 6
- © Victoria Hart Glavin
