Chilled Red pepper and Habanero Soup
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Satisface las necesidades del paciente directrices editoriales
- DescargarDescargar
- Compartir
- Idioma
- Debate
This chilled red pepper and habanero soup is a vibrant, sophisticated dish that offers a refreshing hit of heat. By charring the peppers and blanching fresh tomatoes, you create a deep, smoky foundation that balances the fiery punch of the habanero chillies. It is an excellent choice for those seeking a high-protein, light lunch that does not compromise on bold flavours. The silky texture, achieved by emulsifying extra-virgin olive oil into the base, makes every spoonful feel indulgent yet healthy.
Perfect for warm afternoons or as an elegant starter for a summer dinner party, this savoury soup is best served ice-cold. Bringing together the natural sweetness of roasted Mediterranean vegetables with a sharp kick of spice, it pairs beautifully with seeded crackers or toasted flatbread. This homemade recipe is a fantastic way to enjoy garden-fresh produce while maintaining a nutritious, balanced diet. Simply prepare it in advance and keep it chilled until you are ready to serve.
En este artículo:
Seguir leyendo
Ingredients for Chilled Red pepper and Habanero Soup
4 medium red peppers
900g tomatoes
1 sweet onion (230g ), chopped
2 garlic cloves, chopped
4 to 6 fresh habanero chillies, finely chopped (2 to 3 tablespoons ), stems and seeds discarded
60ml plus 2 tablespoons extra-virgin olive oil, divided
425ml reduced-sodium chicken broth
Crackers, flatbread, or bread
How to make Chilled Red pepper and Habanero Soup
Roast peppers on racks of gas burners over high heat (or on a grill pan about 2 inches from grill), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath. Peel and coarsely chop, reserving juices.
Cook onion, garlic, chillies, 1 teaspoon salt, and 1/4 teaspoons 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. Add tomatoes with juices, peppers, broth, and 1/4 teaspoons salt and simmer, covered, until peppers are tender, about 5 minutes.
Purée soup in 2 or 3 batches in a blender (use caution when blending hot liquids), drizzling remaining 60ml oil into first batch with motor running. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes. Season with salt.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

Pregunte, comparta, conecte.
Explore debates, formule preguntas y comparta experiencias sobre cientos de temas de salud.

¿Se encuentra mal?
Evalúe sus síntomas en línea de forma gratuita
Suscríbase al boletín informativo para pacientes.
Tu dosis semanal de consejos de salud claros y fiables, redactados para ayudarte a sentirte informado, seguro y en control.
Al suscribirte, aceptas nuestra Política de privacidad. Puedes darte de baja en cualquier momento. Nunca vendemos tus datos.