Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt - extra-virgin olive oil

Method

• Heat a large pot or Dutch oven over high heat for 2 minutes.
• Add the olive oil, rosemary, and chile.
• Let them sizzle a minute or so, and then add the onion, thyme, 1 teaspoon salt, and a good amount of pepper.
• Reduce the heat to medium-high, and cook about 10 minutes, stirring often, until the onion is soft, translucent, and starting to color.
• While the onion is cooking, cut the peppers in half lengthwise, through the stems.
• Use a paring knife to remove the stems, seeds, and membranes.
• Cut the peppers into rough 1-inch pieces.
• Raise the heat back to high, and add the peppers, 1 teaspoon sumac, sugar, 1 tablespoon salt, and more freshly ground black pepper.
• Saute for about 5 minutes, stirring often with a wooden spoon, until the peppers start to caramelize slightly.
• Add 8 cups water, and bring to a boil.
• Turn the heat down to low, and simmer about 30 minutes, until the peppers are cooked through and tender but not mushy.
• You can test by scooping a piece of pepper onto a cutting board and pressing it with your finger or a spoon.
• When its done, the flesh will give way easily.
• Strain the soup over a large bowl.
• Put half of the peppers into a blender with 1/2 cup of the liquid.
• (You will need to puree the soup in batches.)
• Blend at the lowest speed until the peppers are pureed.
• Begin pouring in the liquid, a little at a time, until the soup has the consistency of heavy cream.
• Turn the speed to high, and blend at least a minute, until the soup is completely smooth.
• Transfer to a container, and repeat with the second half of the soup.
• (You may not need all the liquid.)
• Taste for balance and seasoning, and then chill.
• While the soup is chilling, stir the yogurt, lemon juice, and 1/4 teaspoon salt together in a small bowl.
• When the soup is cold, serve it in chilled bowls and garnish with large dollops of lemon yogurt, a sprinkling of sumac, and the opal basil.
• Or, to serve family-style, place the soup in a chilled tureen, garnish with the sumac and basil, and serve the lemon yogurt on the side.