Recipe ~ Golden Pepper and Yellow Tomato Soup

[Guest guest]

1 pound yellow or orange tomatoes

1/3 cup white rice*

Sea salt and freshly ground pepper

1 onion

2 garlic cloves

3 yellow or orange bell peppers

2 tablespoons olive oil

Pinch saffron threads

1 bay leaf

2 thyme sprigs, leaves plucked from the stems

1 teaspoon sweet paprika or ½ teaspoon smoked Spanish paprika

1 tablespoon tomato paste

1 quart Vegetable Stock, or water

Slivered opal basil or chopped marjoram and parsley for garnish

 

 

 

I see no reason why you couldn’t substitute brown rice, to make it a little

healthier. So, when I posted this recipe to our files, I just said 1/3 cup

rice.

 

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from Maida

 

Citizens for Pets in Condos, Inc. www.petsincondos.org - a Florida

non-profit corporation

 

South Florida Vegetarian Events www.soflavegevents.net

 

 

 

 

 

 

 

<http://www.vistaprint.com/vp/gateway.aspx?S=5176697856>

 

 

 

 

 

 

[Guest guest]

white rice??? how slimming it that???

 

 

Maida W Genser <maidawg wrote: 1 pound yellow or orange tomatoes

1/3 cup white rice*

Sea salt and freshly ground pepper

1 onion

2 garlic cloves

3 yellow or orange bell peppers

2 tablespoons olive oil

Pinch saffron threads

1 bay leaf

2 thyme sprigs, leaves plucked from the stems

1 teaspoon sweet paprika or ½ teaspoon smoked Spanish paprika

1 tablespoon tomato paste

1 quart Vegetable Stock, or water

Slivered opal basil or chopped marjoram and parsley for garnish

 

 

 

I see no reason why you couldn’t substitute brown rice, to make it a little

healthier. So, when I posted this recipe to our files, I just said 1/3 cup

rice.

 

~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~

 

from Maida

 

Citizens for Pets in Condos, Inc. www.petsincondos.org - a Florida

non-profit corporation

 

South Florida Vegetarian Events www.soflavegevents.net

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

You can use brown rice instead. The amount of rice in this recipe isn't enough

to be considered problematic from a weightloss point of view. Compared to the

overall soup, the small rice mound per serving is very insignificant.

Cindi

 

zen white <zenbaby7 wrote:

white rice??? how slimming it that???

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

People, it is a gread recipe. Enjoy it or don't. You will lose weight

from a vegan diet. Period. If you don't like white rice, use brown and

adjust the recipe accordingly. When I cook I never completely follow a

recipe..

 

Graham

 

zen white wrote:

 

>white rice??? how slimming it that???

>

>

>Maida W Genser <maidawg wrote: 1 pound yellow or orange tomatoes

>1/3 cup white rice*

>Sea salt and freshly ground pepper

>1 onion

>2 garlic cloves

>3 yellow or orange bell peppers

>2 tablespoons olive oil

>Pinch saffron threads

>1 bay leaf

>2 thyme sprigs, leaves plucked from the stems

>1 teaspoon sweet paprika or ½ teaspoon smoked Spanish paprika

>1 tablespoon tomato paste

>1 quart Vegetable Stock, or water

>Slivered opal basil or chopped marjoram and parsley for garnish

>

>

>

>I see no reason why you couldn’t substitute brown rice, to make it a little

>healthier. So, when I posted this recipe to our files, I just said 1/3 cup

>rice.

>

>~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~

>

>from Maida

>

>Citizens for Pets in Condos, Inc. www.petsincondos.org - a Florida

>non-profit corporation

>

>South Florida Vegetarian Events www.soflavegevents.net

>

>

>

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

This soup came out really yummy and very visually appealing! Here it is on my

blog.

http://cookingwithluinda.blogspot.com/2006/10/golden-pepper-and-yellow-tomato-so\

up.html

 

Enjoy! Cindi

 

Golden Pepper and Yellow Tomato Soup

Serves 4

 

From Deborah Madison’s book “Local Flavors: Cooking and Eating from America’s

Farmers’ Markets”

 

1 pound yellow or orange tomatoes

1/3 cup white rice

Sea salt and freshly ground pepper

1 onion

2 garlic cloves

3 yellow or orange bell peppers

2 tablespoons olive oil

Pinch saffron threads

1 bay leaf

2 thyme sprigs, leaves plucked from the stems

1 teaspoon sweet paprika or ½ teaspoon smoked Spanish paprika

1 tablespoon tomato paste

1 quart Vegetable Stock, or water

Slivered opal basil or chopped marjoram and parsley for garnish

 

Bring 2 quarts water to a boil. Slice an X at the base of each tomato.

Plunge them, 2 at a time, into the water for about 10 seconds, then remove and

set aside. Add the rice and ½ tsp salt to the water, lower the heat to simmer,

and cook until the rice is tender, about 12 minutes. Drain.

 

Chop the onion. Mince the garlic with a pinch of salt until mushy. Dice the

peppers into small squares, removing the seeds and membranes first. You should

have about 2 cups. 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, until the

onion has begun to soften and color, about 6 minutes. Add the garlic, then stir

in the tomato paste and 1 teaspoon salt. Give it a stir and add ¼ 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, then ladle it into bowls.

Or make a mound of rice in each bowl and spoon the soup around it. Season with

pepper and garnish with fine slivers of opal basil leaves or marjoram chopped

with a few parsley leaves.