Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 6 c Chicken stock
3 tb Garlic; minced Salt freshly ground black
1 lg Sweet yellow onion; diced -pepper to taste
1/2 ts Ground cumin 1 lb Scallops; stirred in -
1 tb Fresh thyme leaves 1 tb Olive oil; over medium heat
6 ea Fresh red New Mexican -until opaque all the way
-chiles; roasted, peeled, -through
-seeded, and diced Cilantro leaves for garnish
2 1/2 lb Russet potatoes; peeled and Thin red bell pepper strips
-diced -for garnish

Heat the olive oil in a large saucepan or Dutch oven (2-3/4 quart)
over medium heat. Add the garlic, onion, cumin, thyme, and peppers
and cook, stirring, until the onions become translucent, then add the
potatoes. Continue cooking for 10 minutes, stirring often. Add the
chicken stock and bring to a simmer. Cook until the potatoes are
quite tender, 20 to 30 minutes, then remove from the heat and allow
to cool.
Puree the soup in a food processor or blender until smooth (you
will need to do this in several batches). Thin with more chicken
stock if needed and adjust the seasoning with salt and pepper. Serve
the soup chilled, in shallow bowls garnished with the scallops,
cilantro, and bell peppers.

Greg Higgins of Heathman Hotel, in _Red Hot Peppers_ Jean Andrews,
1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff
Pruett.
Submitted By JEFF PRUETT On 11-13-95

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