- Kitchen Blender: A powerful blender to puree and mix ingredients smoothly, essential for achieving a silky texture in soups.
- Crock Pot (Slow Cooker): Ideal for chilling red bell pepper and habanero soup as it allows for gentle cooking at lower temperatures without drying out the vegetables or spices.
- Immersion Blender: For serving directly in the pot, an immersion blender is useful if you prefer not to transfer the soup before blending it thoroughly.
- High-Speed Food Processor with Slicing Blade: Useful for quickly slicing red bell peppers and other ingredients without compromising on speed or efficiency.
- Mortar and Pestle (for spices): Though optional, using a mortar and pestle to grind some spices like garlic can enhance the soup's flavor profile subtly compared to pre-ground versions.
- High-Speed Blender (for serving): A high-speed blender is crucial for ensuring your chilled red bell pepper and habanero soup has a smooth, consistent texture when served.
- Soup Ladle: Essential for portioning out the soup into bowls or cups without spilling.
- Serving Spoons (various sizes): Useful for serving and adding garnishes to your 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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