Serves 8.

INGREDIENTS

  • 7 red bell peppers (2 3/4 pounds)
  • 1 medium onion
  • 1 small boiling potato
  • 2 tablespoons oliveoil
  • 1 teaspoon groundcumin
  • 3 1/2 cups water
  • 2 cups chicken broth
  • 1 medium tomato
    accompaniment: lime wedges

    DIRECTIONS

    Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.

    While soup is cooking, peel and seed tomato.

    Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.


    Serve soup with lime wedges.