chilled red bell pepper soup by paul jobin & herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Easy
• Course: Soup
• Serves: makes one litre

Ingredients

100g Castor sugar
50ml Champagne vinegar
2 Onions, peeled & finely diced
2 Red capsicums, deseeded & quartered
1cup Ground parmesan
½cup Cooked chickpeas, drained & rinsed
1tsp Ground cumin mixed with 1Tbsp sea salt
¾ cup Greek yoghurt
handful Micro or baby basil

Method

To make the soup ~
In a sauce pan place the sugar, vinegar and onion, cook until light golden in colour then add the capsicums, ¼ cup water, turn down heat to low, cover and cook for 15 minutes
In a liquidiser, blitz the soup until smooth, pass through a sieve, season with sea salt and chill

Meanwhile pre-heat the oven to 175oC. Out of a plastic lid, cut a triangular template. Place this template on a baking tray lined with non-stick paper, scatter evenly over the parmesan, repeat until tray is full, place into the oven and cook until golden. Remove with an upturned fish slice and cool.

Heat a fry pan with olive oil, toast the chickpeas until golden, drain on absorbent paper and season with the cumin salt

Pour the chilled soup into pasta bowls, add a dollop of yoghurt, dot with chickpeas and basil. Top with a parmesan wafer