Green Pepper And Tomato Soup

Recipe Ingredients

• 2.00 lg Garlic cloves; peeled
• 1.00 ts Salt
• 1.00 tb Chopped basil
• 2.00 tb Chopped parsley
• 0.25 ts Dried thyme
• 2.00 ts Sweet paprika
• 1.00 tb Tomato paste
• 2.00 tb Fruity olive oil
• 2.00 Bay leaves
• 1.00 lg Onion; cut in 6ths
• -and sliced thinly crosswise
• 1.00 pn Saffron threads (generous)
• 2.00 lb Ripe tomatoes; peeled,
• - seeded and chopped,
• - juice reserved
• 2.00 md Green bell peppers
• - chopped into small squares
• 6.00 c Water
• 0.33 c White rice
• Freshly ground pepper
• Chopped basil; for garnish
• -=OR=- Chopped Parsley
• Fresh grated Parmesan cheese

Recipe Directions

• POUND THE GARLIC in a mortar with 1 teaspoon salt.


• Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste.


• Warm the oil in a soup pot, add the garlic-herb paste and mix together.


• As soon as the oil is hot, add the bay leaves and the onion.


• Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened.


• Add the pepper, tomatoes, their juice and the water to the pot.


• Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer.


• While the soup is cooking, bring 1 1/2 cups of water to a boil; add a dash to salt and the rice.


• Boil until the rice is tender, about 12-to-15 minutes, then drain.


• Stir the rice into the finished soup, season with pepper.


• Serve the soup garnished with the fresh herbs and cheese.

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