Chilled red bell pepper and habanero soup

9 Dec

This recipe is one of the coolest I’ve ever made…literally!

Don’t let the habanero scare you. The soup is spicy, but mildly so (in fact, I’d serve it to any pallate, no matter the tolerance for spice). The moment the soup hits your tongue, you’ll be mesmorized; it’s cool, sweet and spicy all at the same time. It’s a warm taste that’s definitely best served cold.

Click here for recipe. Gourmet, August 2008

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