Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 lb. red bell peppers (about 3 peppers)
• Olive oil
• 2 garlic cloves, minced
• 2 to 3 cups vegetable or chicken stock
• Sea salt and pepper
• 2 Tbsp. tequila or Mescal
• 2 Tbsp. half-and-half
• Fresh cilantro, for garnish

Directions

1. Heat broiler. Have ready a large bowl of ice and water.
2. Cut each pepper in half through the stem. Remove and discard stems, cores and seeds. Arrange peppers, cut side down, on a foil-lined broiler pan. Broil peppers, rotating occasionally, until skins are uniformly blackened.
3. Transfer peppers to the bowl of ice water to cool for 10 minutes. The skins should come right off. Pat peppers dry and coarsely chop.
4. In a large pot, heat about 1 Tbsp. olive oil over medium-low. Add garlic and cook until fragrant, about 1 minute. Stir in the chopped peppers, 2 cups of the vegetable stock and a pinch of salt and pepper. Using a hand blender, puree the pepper-stock mixture, then bring to a boil. Turn heat to low and simmer 15 minutes. Add tequila and half-and-half, taste for seasoning. Thin with remaining broth. if necessary. Cook just until heated through. Serve immediately with chopped cilantro. or chill soup and serve it cold.

5. Mescal will add a slight smoky sweetness.

6. Variation: Roasted Red Pepper- Tequila with Corn Soup. Stir 1 cup pan-seared corn kernels into the soup after pureeing and simmer as directed.

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