Ingredients

Serves 8

　　7 red bell peppers (2 3/4 pounds)

　　1 medium onion

　　1 small boiling potato

　　2 tablespoons olive oil

　　1 teaspoon ground cumin

　　3 1/2 cups water

　　2 cups chicken broth

　　1 medium tomato

　　Accompaniment: lime wedges

　　

Step 1

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.

　　

Step 2

While soup is cooking, peel and seed tomato.

　　

Step 3

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.

　　

Step 4

Serve soup with lime wedges.