Chilled red bell pepper soup

Chilled red bell pepper soup

NZ Herald 9/2/2010

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Ingredients

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100 g Caster sugar
50 ml Vinegar, champagne
2 Onions, peeled & finely diced
2 Red capsicum, deseeded & quartered
1 cup Ground parmesan
½ cup Chickpeas, cooked, drained & rinsed
1 tsp Cumin
1 tbsp Sea salt, mix with the cumin
¾ cup Greek yoghurt
1 handful Basil

Directions

  1. In a saucepan, place the sugar, vinegar and onion. Cook until light golden in colour then add the capsicums, cup water, turn down heat to low.
  2. Cover and cook for 15 minutes. In a liquidiser, blitz the soup until smooth, pass through a sieve, season with sea salt and chill.
  3. Meanwhile, pre-heat oven to 175 degC degut a triangular template out of a plastic lid.
  4. Place this template on a baking tray lined with non-stick paper, scatter the parmesan evenly over the triangular hole.
  5. Repeat until tray is full then place into the oven and cook until golden. Remove the parmesan wafers with an upturned fish slice and cool.
  6. Heat a fry pan with olive oil, toast the chickpeas until golden, drain on absorbent paper and season with the cumin salt.
  7. Pour the chilled soup into pasta bowls, add a dollop of yoghurt, dot with chickpeas and basil. Top with a parmesan wafer.

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