Réfrigéré de poivron rouge et soupe de Habanero

yield: 6 Portions

period: 30 min

total time: 1 1/2 hr

We love this soup plays games with our senses: first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your language makes the soup is cold. Then the spices of the habaneros sweeps in and delightfully complicates matters. Be alarmed by the number of chiles called for - warmth of the habaneros is complex and floral and joins perfectly with the sweetness of red peppers. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "we love this soup plays games with our senses: all first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your...")} ");} Another {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "we love this soup plays games with our senses: all first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your...")})} ");});} Peppers roasted on high heat gas burners supports (or on a broiler pan about 2 inches from broiler), turning with tongs, until the skin is blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then cut half lengthwise, discard the stems and seeds.

Cut a shallow x in the bottom of each tomato, then Blanch tomatoes to simmer water 20 seconds and transfer to an ice bath. Peel and chop coarsely, reserve juice.

Cook onions, garlic, chiles, 1 spoon coffee salt and 1/4 tsp. pepper in oil 2 spoons soup in a pot heavy 3-4 litres over medium heat, stirring occasionally, until they are softened and gold light, about 8 minutes. Add the tomatoes with the juice, peppers, broth, and 1/4 teaspoon salt and simmer, covered, until the peppers are tender, about 5 minutes.

Soup of puree in batches of 2 or 3 in a blender (use caution when blending hot liquids), spread the remaining 1/4 cup oil in first lot with engine running. Access quick-chill soup in a bowl of defined metal in an ice bath, stirring frequently, 10 to 15 minutes. Season with salt.

Cooks Note: soup can be made 3 days in advance and refrigerated.

Add your own note