Cold chili pepper soup

Coarsely chop the onion.

Fry the roughly sliced onion and sage in some (olive) oil for about five minutes until the onion is soft and translucent.

Meanwhile, remove the seeds from the peppers and finely chop them. Add them to the onion with a little salt, the bay leaf, cumin, sugar and chili powder and fry for another five minutes.

Then add the broth and the water. Bring to the boil and simmer for 15 minutes.

Once the peppers are soft, remove the bay leaves from the pan and puree the soup until it is completely smooth.

Allow the soup to cool slightly and then add the celery pieces and lemon zest.

If the soup is too spicy, add some water or sugar to taste. Serve the soup at room temperature.

Garnish with the basil and parsley and a dash of olive oil.