Cold red pepper and basil soup

Name: Cold red pepper and basil soup
Ingredients: Six large red peppers, roasted and peeled (If you are in a pinch, you can used jarred ones); 1 cup large basil leaves (Reserve the tops of the basil stalks for garnish); 2 Tablespoon basil infused olive oil (plus more for brushing the croutons); 1 ½ teaspoons chili oil; 1 large sweet onion, chopped; 4 garlic cloves, minced; 1 Tablespoon tomato paste; 2 cups good quality tomato juice; 2 cups water; 1 Tablespoon white sugar; Sea salt; Fresh ground black pepper; Small loaf good French bread, cut on an angle for long croutons; 3 Tablespoons of a good, aged cheddar, finely grated; 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