Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   4                    sweet red bell peppers -- seeds and ribs
                        -- remove, chopped
     1/2  cup           chopped onion
     1/4  cup           peeled -- chopped apple
     1/2  cup           peeled -- chopped carrot
   4      cups          chicken stock -- preferably
     1/2  cup           corn kernels -- fresh or
   1      pinch         crushed hot red pepper
     1/4  cup           tarragon vinegar
   1      tablespoon    freshly squeezed lime juice
   2      tablespoons   chopped fresh parsley or -- cilantro
   1      pinch         freshly ground white -- pepper
     1/4  teaspoon      salt -- (omit if using
                        -- salted, canned
                        -- stock)
     1/4  cup           baby shrimp -- peeled and
     1/4  cup           bay scallops -- halved

Preparation:

Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion, apple, and carrot. Sauté, stirring frequently, until the onions are translucent, about 5 to 7 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat and simmer the soup, partially covered, for 25 minutes. Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan. Stir in the corn, crushed red pepper, tarragon vinegar, lime juice, parsley, white pepper and salt. Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this step two days in advance and then refrigerated in a tightly sealed container. Just before serving, bring it slowly back to a boil and then add the seafood.) Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls.