Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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