Cold red pepper and basil soup

Course Soups and Stews

Ingredients in this Recipe

1 cup large basil leaves (Reserve the tops of the basil stalks for garnish)
1 large sweet onion, chopped
1 Tablespoon tomato paste
1 Tablespoon white sugar
1 ½ teaspoons chili oil
2 cups good quality tomato juice
2 cups water
2 Tablespoon basil infused olive oil (plus more for brushing the croutons)
3 Tablespoons of a good, aged cheddar, finely grated
4 garlic cloves, minced
Fresh ground black pepper
Sea salt
Small loaf good French bread, cut on an angle for long croutons
½ cup of plain yogurt (if you can get goat yogurt, by all means, do!), thin this with a little milk so that it is about the same consistency as the chilled soup

See Full Recipe at Food52