5 medium red bell peppers
2 1/2 pounds tomatoes
1/2 pound sweet onion chopped
3 garlic cloves, chopped
3-5 fresh chiles, finely chopped (3-4 tablespoons), stems and seeds discarded
1/2 cup plus 2 tablespoons grape seed oil divided
2 cups reduced-sodium vegetable broth
Roast bell pepper on high heat (or on a broiler pan about 2 inches from broiler), until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 30 minutes. Peel, then halve lengthwise, discarding the stems.
Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil.
Purée soup in 2 or 3 batches in a blender. Quick-chill soup in a bowl set in an ice bath, stirring often, 10 to 12 minutes. Season with salt.