Green pepper-and-tomato soup Recipe

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Green pepper-and-tomato soup

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Soups & Stews, Tomatoes, Vegetables

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Ingredients:

2	large	Garlic cloves, peeled
1	tsp	Salt
1	tbsp	Chopped basil
2	tbsp	Chopped parsley
1/4	tsp	Dried thyme
2	tsp	Sweet paprika
1	tbsp	Tomato paste
2	tbsp	Fruity olive oil
2		Bay leaves
1	large	Onion, cut in 6ths
		-and sliced thinly crosswise
1	pinch	Saffron threads (generous)
2	lbs	Ripe tomatoes, peeled
		- seeded and chopped
		- juice reserved
2	med	Green bell peppers
		- chopped into small squares
6	cup	Water
1/3	cup	White rice
		Freshly ground pepper
		Chopped basil, for garnish
		-=OR=- Chopped Parsley
		Fresh grated Parmesan cheese

Procedures:

1	Pound the garlic in a mortar with 1 teaspoon salt.
2	Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste.
3	Warm the oil in a soup pot, add the garlic-herb paste and mix together.
4	As soon as the oil is hot, add the bay leaves and the onion.
5	Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened.
6	Add the pepper, tomatoes, their juice and the water to the pot.
7	Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer.
8	While the soup is cooking, bring 1 ?cups of water to a boil; add a dash to salt and the rice.
9	Boil until the rice is tender, about 12-to-15 minutes, then drain.
10	Stir the rice into the finished soup, season with pepper.
11	Serve the soup garnished with the fresh herbs and cheese.