Chilled Red Bell Pepper And Habanero Soup Food

CHILLED RED BELL PEPPER AND HABANERO SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

YELLOW BELL PEPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• Add broth, bay leaf, salt and pepper, bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Discard bay leaf.
• Cool slightly; puree in batches in blender.
• Return to pan.
• Stir in buttermilk, heat through.
• Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.