Green Pepper-And-Tomato Soup Recipe

Step 1

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.

Things You'll Need

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

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