It comes down to a kettle, a chimney, a little patience—and a smoky payoff. How to make the heat. By Julianna Grimes
Photo: John Autry
Make this soup up to two days ahead, cover, and chill until you’re ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.