This recipe originally called for yellow or orange tomatoes and yellow or orange peppers, but will taste great with whatever you have on hand.
- 1 pound tomatoes
- 1/3 cup white rice
- salt and pepper
- 3 medium size sweet peppers or equivalent
- 2 Tbs olive oil
- 2 thyme sprigs
- 1 tsp paprika
- 1 Tbs tomato paste
- 1 quart veggie or chicken stock or water
- slivered basil, chopped marjoram and parsley for garnish
Peel tomatoes by quickly plunging into boiling water to loosen skins (about 10 seconds). Put rice in 2 quarts boiling water, add 1/2 tsp salt, lower heat to simmer and cook until rices is tender. Drain.
Chop the onion. Mince the garlic with a pinch of salt until mushy. Dice peppers into small squares, removing the seeds and membranes first. You should have about 2 cups of peppers. Peel and seed the tomatoes, reserving the juice, then dice the walls and mince the cores.
Warm the oil in a soup pot and add the onions, peppers, saffron, bay leaf, thyme and paprika. Cook over medium heat, stirring occasionally, unti lthe onion has begun to soften and color, about 6 minutes. Add the garlic, then stir in the tomato past and 1 tsp salt. Give it a stir and add 1/4 cup water. Stew for 5 minutes, then add the tomatoes, their juice, and the stock. Bring to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.
When ready to serve, reheat the soup with the rice. Season with pepper and garnish with herbs.