* Exported from MasterCook * Green Pepper And Tomato Soup Recipe By : Deborah Madison, Prodigy Guest Chefs Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Soups Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cl Garlic -- peeled 1 ts Salt 1 tb Basil -- chopped 2 tb Parsley -- chopped 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 Pepper -- freshly ground Basil or parsley -- - chopped, for garnish Parmesan cheese -- fresh grated 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. - - - - - - - - - - - - - - - - - -