Green Pepper And Tomato Soup

Serving Size : 4 Preparation Time: 0:0
Ingredients

for prepare Green Pepper And Tomato Soup

:

Amount	Measure	Ingredient - Preparation Method
2	lg	garlic cloves peeled
1	teaspoon	salt
1	tablespoon	chopped basil
2	tablespoon	chopped parsley
1/4	teaspoon	dried thyme
2	teaspoon	sweet paprika
1	tablespoon	tomato paste
2	tablespoon	fruity olive oil
2		bay leaves
1	lg	onion cut in 6ths
and sliced thinly crosswise green pepper and tomato soup
1	pinch	saffron threads (generous)
2	pound	ripe tomatoes; peeled
seeded and chopped juice reserved green pepper and tomato soup
2	md	green bell peppers
chopped into small squares green pepper and tomato soup
6	cup	water
1/3	cup	white rice

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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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