4 large yellow bell peppers, cut into 1-inch pieces
2 jalapeños, seeded and chopped
4 cups chicken stock or canned low-sodium broth
1 large Yukon Gold potato (1/2 pound), peeled and cut into 1/2-inch pieces
2 tablespoons sherry vinegar
2 tablespoons chopped cilantro leaves
In a large saucepan, heat the canola oil until just shimmering. Add the chopped onion, yellow bell peppers and jalapeños and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes.
Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Stir in the sherry vinegar and season with salt. Ladle the soup into shallow bowls, top with the chopped cilantro and serve.
The soup can be refrigerated for up to 2 days. Top with the cilantro just before serving.
The bite of jalapeños and cilantro in this soup suggests a light, high-acid Sauvignon Blanc.