Chilled Red Bell Pepper and Habanero Soup

Chilled Red Bell Pepper and Habanero Soup
Photo by Romulo Yanes


  • 4 medium red bell peppers
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds tomatoes
  • 6 fresh habanero chiles
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 sweet onion
  • 2 garlic cloves
  • + 1 more ingredients
    • Crackers, flatbread, or bread

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 see...

View full recipe at Epicurious


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