Chilled red bell pepper soup

makes 1 litre

NZ Herald

Ingredients

100 g	Caster sugar
50 ml	Champagne vinegar
2	Onions, peeled and finely diced
2	Red capsicums, deseeded and quartered (Main)
1 cup	Ground parmesan
½ cup	Chickpeas, cooked, drained & rinsed
1 tsp	Cumin, mixed with 1 Tbsp sea salt
¾ cup	Greek yoghurt
1 handful	Basil

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.
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, preheat oven to 175C. Cut a triangular template out of a plastic lid.
Place this template on a baking tray lined with non-stick paper, scatter the parmesan evenly over the triangular hole.
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.
Heat a frying 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.