Chilled red bell pepper soup

Chilled red bell pepper soup. Photo / Supplied

Makes one litre

100g caster sugar
50ml champagne vinegar
2 onions, peeled & finely diced
2 red capsicums, deseeded & quartered
1 cup ground parmesan
½ cup cooked chickpeas, drained & rinsed
1 tsp ground cumin mixed with 1tbsp sea salt
¾ cup greek yoghurt
Handful baby 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, pre-heat 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 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.