Green Pepper-And-Tomato Soup

* Exported from MasterCook *

GREEN PEPPER-AND-TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Garlic cloves -- peeled
1 t Salt
1 tb Chopped basil
2 tb Chopped parsley
1/4 ts Dried thyme
2 ts Sweet paprika
1 tb Tomato paste
2 tb Fruity olive oil
2 Bay leaves
1 lg Onion -- cut in 6ths
-and sliced thinly crosswise
1 pn Saffron threads (generous)
2 lb Ripe tomatoes -- peeled,
- seeded and chopped,
- juice reserved
2 md Green bell peppers
- chopped into small squares
6 c Water
1/3 c White rice
Freshly ground pepper
Chopped basil -- for garnish
-ÿÿChopped Parsley
Fresh grated Parmesan cheese

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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