Chilled Roasted Red Pepper Soup

• 7 red bell peppers (2 3/4 pounds)
• 1 medium onion
• 1 small boiling potato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 3 1/2 cups water
• 2 cups chicken broth
• 1 medium tomato
• Accompaniment: lime wedges

1. Quick-roast and peel peppers.Chop onion.
2. Peel potato and cut into 1/4-inch dice.
3. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute onion, potato, and cumin, stirring, 5 minutes.
4. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
5. While soup is cooking, peel and seed tomato.
6. Puree soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper.
7. Cool soup.
8. Chill soup, covered, at least 4 hours and up to 2 days.
9. Adjust seasoning.
10. Serve soup with lime wedges.

red bell peppers, onion, boiling potato, olive oil, ground cumin, water, chicken broth, tomato, accompaniment

Taken from www.epicurious.com/recipes/food/views/chilled-roasted-red-pepper-soup-102037 (may not work)