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 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

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.
2. Transfer to a bowl and cover with plastic wrap.
3. Let stand 20 minutes.
4. Peel, then halve lengthwise, discarding stems and seeds.
5. Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath.
6. Peel and coarsely chop, reserving juices.
7. 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.
8. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.
9. Puree 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.
10. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes.
11. Season with salt.

red bell peppers, tomatoes, sweet onion, garlic, habanero chiles, extravirgin olive oil, chicken broth, crackers

Taken from www.epicurious.com/recipes/food/views/chilled-red-bell-pepper-and-habanero-soup-243197 (may not work)