Instructions: In a large saucepan, heat 2 tablespoons of the olive oil. Add the potatoes, onions, garlic, ginger, curry powder, and chile. Saute over moderate heat until soft but not brown. Add the wine and stock and bring to a boil.

Reduce the heat and simmer until the vegetables are very tender, approximately 8 to 10 minutes. Remove from base, in batches if necessary.

Chill for at least 4 hours or overnight. In a small saute pan, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and saute until softened. Set aside. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper.

Season to taste with salt and pepper and drops of Tabasco. Serve cold, garnished with chopped chives.

This recipe yields 6 to 8 servings.

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