Chilled Red Bell Pepper and Habanero Soup Recipe

Looking for an easy chilled red bell pepper and habanero soup recipe? Learn how to make chilled red bell pepper and habanero soup using healthy ingredients.


Submitted by veronnie10

Makes 6 servings



We love the games this soup plays with our senses: First, its fiery color tricks your brain into thinking it is hot, but when you take a sip, your tongue realizes the soup is cold. Then the spice of the habaneros sweeps in and deliciously complicates matters. Don't be alarmed by the number of chiles called for?habaneros' heat is complex and floral and partners perfectly with the sweetness of the red bell peppers. Active time: 30 min Start to finish: 1 1/2

Recipe Ingredients for chilled red bell pepper and habanero soup

4 medium red bell peppers
2 pounds tomatoes
1 sweet onion (1/2 pound), chopped
2 garlic cloves, chopped
4 fresh habanero peppers, finely chopped (2 to 3 tablespoons), stems and seeds discarded
1/4 cup extra-virgin olive oil
2 tbsp extra-virgin olive oil
1 3/4 cups reduced-sodium chicken broth

Recipe Directions for chilled red bell pepper and habanero soup

  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.

  2. 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.

  3. 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. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.

  4. 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.

  5. Cooks' note: Soup can be made 3 days ahead and chilled.

Categories

Soup

Nutrition Facts
Serving Size 363.4g
Amount Per Serving
Calories
203
Calories from Fat
130
% Daily Value*
Total Fat
14.5g
22%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
237mg
10%
Potassium
713mg
20%
Total Carbohydrates
15.6g
5%
Dietary Fiber
4.2g
17%
Sugars
9.8g
Protein
4.3g
Vitamin A 81% Vitamin C 275%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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