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1
Preheat the broiler. Broil peppers, skin-side up, until the skin blackens. Cover with plastic wrap for 5 mins, then peel away the skin. Coarsely chop half the pepper and finely chop remaining pepper.
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2
Heat the oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until the onion softens. Add coarsely chopped peppers, tomatoes and chili peppers; cook, stirring, for 10 mins, or until tomatoes are pulpy.
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3
Add the stock and vinegar; bring to a boil. Reduce heat to low; simmer, covered, for 20 mins.
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4
Meanwhile, for the Parmesan wafers, preheat the oven to 350u00b0F. Process the flour, butter and two-thirds of the Parmesan cheese until just combined. Add the egg yolk and 2 tbsp iced water; process until dough just clings together. Knead the dough on a floured surface until smooth. Cover and refrigerate for 30 mins.
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5
Roll the dough between 2 sheets parchment paper to 1/8 inch thickness. Cut into 3-inch strips, then cut the strips into triangles. Place on baking pans lined with parchment paper. Sprinkle with the remaining cheese. Bake for 15 mins, or until lightly browned.
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6
Blend or process the soup mixture, in batches, until smooth. Return to the same (cleaned) pan with finely chopped pepper. Simmer until heated through. Serve with Parmesan wafers.
