Name: Chilled Red Bell Pepper and Habanero Soup
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 4 medium red bell peppers; 2 pounds tomatoes; 1 sweet onion (1/2 pound), chopped; 2 garlic cloves, chopped; 4 to 6 fresh habanero chiles, finely chopped (2 to 3 tablespoons), stems and seeds discarded; 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided; 1 3/4 cups reduced-sodium chicken broth; Crackers, flatbread, or bread

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Chilled Red Bell Pepper and Habanero SoupRomulo Yanes

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.

Cooks' note:

Soup can be made 3 days ahead and chilled.

Recipe notes

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