1 small onion (1/4 lb), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1/2 teaspoon Thyme
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water (or vegetable / Chicken broth)
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon honey or sugar
2 tablespoons finely chopped fresh mint, or to taste
* You can also roast the chiles whole over a gas flame or under the broiler, turning when blackened. This techinique retains the moisture of the pepper making for a better soup. Roast the other vegetables in the oven.
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
• To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold.
• Soup can be made 2 days ahead and kept chilled, covered.
Makes about 4 cups (serving 2).