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Thick and earthy and gorgeously burnt orange, this is a beautiful, refreshing, and satisfying soup. It has the taste of roasted red peppers times a thousand, without the work of roasting off the skins. And it has a real bang at the finish from the cayenne. Thanks to good friend Judy Irons for this great addition. Serve cold as a substantial first course to 4-6 people.

• 1/4 cup butter
• 2 and 1/2 large red bell peppers, seeded and cored, coarsely chopped
• 2 cups leeks, white and pale green parts, sliced
• 2 cups chicken or vegetable stock
• 1 and 1/2 cups buttermilk
• cayenne pepper to taste
• salt and pepper

Garnish: chives or minced scallion tops

In a large saucepan, melt the butter over medium high heat, toss in the peppers and leeks and saute for a few minutes, then reduce heat and continue cooking until tender, about 15 minutes, stirring occasionally. Pour in the stock, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

When the vegetables are very tender, puree the soup in a blender, solids first. Return to the saucepan and cook at a low simmer for about 30 more minutes.

Pour in the buttermilk and season immediately with cayenne pepper, salt, and pepper to taste. Remember that you should overseason a little bit for cold soups. Chill at least 3 hours, preferably overnight.

When ready to serve, ladle into bowls and garnish with chives.