Green pepper and tomato soup
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Green pepper and tomato soup
  Pepper    Soups    Vegetarian    Greens  
Last updated 6/12/2012 1:00:54 AM. Recipe ID 24165. Report a problem with this recipe.
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      Title: Green pepper and tomato soup
 Categories: Soups, Vegetarian
      Yield: 4 servings
      2 lg Garlic cloves; peeled
      1 ts 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
           -=OR=- Chopped 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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Recipe ID 24165 (Apr 03, 2005)

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