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

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