4 first-course servings; can be doubled

4 large red bell peppers (about 2 ¼ pounds total)
4 tablespoons olive oil, divided
1 onion, cut into ¾ inch pieces
3 cups (or more) low-salt chicken broth
1/8 teaspoon dried crushed red pepper
1 ½ cups ½-inch French bread cubes
thinly sliced basil

Char the peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut into ½ inch pieces.

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups broth. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add broth from saucepan and process until smooth. Mix in crushed red pepper. Season to taste with salt and pepper. Refrigerate uncovered until cold. (Can be made 1 day ahead; cover and keep refrigerated.)

Heat remaining 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until golden brown, about 5 minutes. Whisk cold soup to blend; thin with more broth if desired. Ladle soup into bowls. Top with bread and basil.

Copyright © 2006 by Barbara Fairchild. All rights reserved.