Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt

• 1/2 cup extra-virgin olive oil
• 1 small sprig rosemary
• 1 chile de arbol, crumbled
• 2 cups diced onion
• 1 tablespoon thyme leaves
• 7 large red bell peppers (about 1 3/4 pounds)
• 2 teaspoons ground sumac
• 1/4 teaspoon granulated sugar
• 1 cup whole milk yogurt, Greek-style if possible
• 1 tablespoon lemon juice
• 2 tablespoons sliced opal basil
• Kosher salt and freshly ground black pepper

1. Heat a large pot or Dutch oven over high heat for 2 minutes.
2. Add the olive oil, rosemary, and chile.
3. Let them sizzle a minute or so, and then add the onion, thyme, 1 teaspoon salt, and a good amount of pepper.
4. Reduce the heat to medium-high, and cook about 10 minutes, stirring often, until the onion is soft, translucent, and starting to color.
5. While the onion is cooking, cut the peppers in half lengthwise, through the stems.
6. Use a paring knife to remove the stems, seeds, and membranes.
7. Cut the peppers into rough 1-inch pieces.
8. Raise the heat back to high, and add the peppers, 1 teaspoon sumac, sugar, 1 tablespoon salt, and more freshly ground black pepper.
9. Saute for about 5 minutes, stirring often with a wooden spoon, until the peppers start to caramelize slightly.
10. Add 8 cups water, and bring to a boil.
11. Turn the heat down to low, and simmer about 30 minutes, until the peppers are cooked through and tender but not mushy.
12. You can test by scooping a piece of pepper onto a cutting board and pressing it with your finger or a spoon.
13. When its done, the flesh will give way easily.
14. Strain the soup over a large bowl.
15. Put half of the peppers into a blender with 1/2 cup of the liquid.
16. (You will need to puree the soup in batches.)
17. Blend at the lowest speed until the peppers are pureed.
18. Begin pouring in the liquid, a little at a time, until the soup has the consistency of heavy cream.
19. Turn the speed to high, and blend at least a minute, until the soup is completely smooth.
20. Transfer to a container, and repeat with the second half of the soup.
21. (You may not need all the liquid.)
22. Taste for balance and seasoning, and then chill.
23. While the soup is chilling, stir the yogurt, lemon juice, and 1/4 teaspoon salt together in a small bowl.
24. 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.
25. 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.

extravirgin olive oil, rosemary, arbol, onion, thyme, red bell peppers, ground sumac, granulated sugar, milk yogurt, lemon juice, opal basil, kosher salt

Taken from www.epicurious.com/recipes/food/views/chilled-red-pepper-soup-with-sumac-basil-and-lemon-yogurt-390927 (may not work)