- 6
Ingredients
- 6 SERVINGS
- Don't be alarmed by the number of chiles called for-habaneros heat is complex and floral and partners perfectly w/e sweetness of the red peppers.
- 4 medium red bell peppers
- 2 lb tomatoes
- 1 sweet onion (1/2 lb), chopped
- 2 garlic cloves, chopped
- 4 to 6 fresh habanero chiles, finely chopped (2 to 3 Tbsp), stems and seeds discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 3/4 cups reduced-sodium chicken broth
- ACCOMPANIMENT: crackers, flatbread, or bread
Preparation
Step 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.
Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes.
Peel, then halve lengthwise, discarding stems and seeds.
Peel and coarsely chop tomatoes, reserving juices.
Cook onion, garlic, chiles, 1 tsp salt, and 1/4 tsp pepper in 2 Tbsp oil in a 3- to 4-qt heavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes.
Add tomatoes with juices, bell peppers, broth, and 1/4 tsp salt and simmer, covered, until peppers are tender, about 5 minutes.
Puree soup in 2 or 3 batches in a blender, 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.
COOKS NOTE:
Soup can be made 3 days ahead and chilled.