RE: Looking for some spicy soups....
Right now here in Tennessee, tomatoes and peppers and everything else are so ripe and fresh that I'd be remiss not to offer a "cold" alternative for a spicy soup:
Gazpacho is one of the great pleasures of the summer. There’s little point in making this cool soup if you don’t have the freshest tomatoes, peppers, and cucumbers. The recipe is all prep work. Once you’ve done all of the chopping and dicing, the soup comes together practically in seconds. You control the spiciness with how many peppers you use.
1 red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and ribbed and diced
1 small red onion, diced
1 lb fresh ripe tomatoes, diced
1 seedless cucumber unpeeled, but diced
3 Tbl chopped cilantro
2 Tbl olive oil
1 Tbl red wine vinegar
2 Tbl fresh lime juice
1 tsp salt
freshly ground pepper to taste
Set aside 1/3 cup red pepper, 1 tsp jalapeno, 1/3 cup onion, 1/3 cup tomato, 1/3 cup cucumber, and 1 Tbl cilantro. Put remaining vegetable in food processor with oil, vinegar, lime juice, salt and pepper. Process until smooth. Add reserved vegetables and process briefly—leave slightly chunky. Chill gazpacho for at least 4 hours or overnight to allow flavors to blend.