Green Pepper and Tomato Soup

Name: Green Pepper and Tomato Soup
Ingredients: freshly grated Parmesan cheese; 1 tablespoon chopped basil or ½ teaspoon dried; 1 tablespoon chopped basil or ½ teaspoon dried; salt; 2 large garlic cloves, peeled; 2 teaspoons sweet paprika; 1 tablespoon tomato paste; 2 tablespoons chopped parsley; ¼ teaspoon dried thyme; 1 large red onion, cut into sixths and thinly sliced crosswise; generous pinch of saffron threads; 2 tablespoons virgin olive oil 2 bay leaves; 2 tablespoons virgin olive oil 2 bay leaves; 5 cups water; sugar; 2 medium-sized green bell peppers, chopped into small squares; 3 large ripe tomatoes, peeled, seeded, chopped, the juice reserved; chopped basil or parsley for garnish; chopped basil or parsley for garnish; ⅓ cup white rice; freshly ground pepper

Preparation info

Makes approximately 1½ quarts , serving
4

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This soup calls for truly ripe tomatoes, the kind that are sweet and fragrant and not ripe in appearance only. Those wrinkled tomatoes that are left on the vine to ripen at the very end of the summer would be the best. The sugars are concentrated, and they give the soup sweetness, body, and density of flavor. In contrast, the mild, tart edge of the green peppers is just right. This green pepper soup is even better the second day.

Ingredients

Starter
Soup
Gluten-free
Vegetarian
Summer

Ingredients

Method