Chilled Red Bell Pepper & Habanero Soup

Chilled Red Bell Pepper & Habanero Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serves 6
  7. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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