GREEN PEPPER, TOMATO AND SERRANO SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 lg cloves Garlic, peeled 1 tsp Salt 1 Tbsp Chopped fresh basil 2 Tbsp Chopped fresh parsley, preferably flatleaf type 1/4 tsp Dried thyme 2 tsp Sweet paprika 1 Tbsp Tomato paste 4 to 12 Ripe serranos or Super Chiles, seeded and minced 2 Tbsp Fruity olive oil 1 Tbsp Dry red wine, very preferably Zinfandel (optional, and dealcoholized wine is okay) 2 Bay leaves 1 lg Onion -- cut in 6ths and sliced thinly crosswise 1 pinch Saffron (optional but excellent) 2 lb Ripe local tomatoes, peeled (or not) and chopped, juices reserved 2 med Green bell peppers, seeded and chopped small 6 c Water Cooked rice Black pepper Chopped basil or parsley Grated Parmesan Firm tofu, diced Smash garlic in a mortar with 1 teaspoon salt. Pound garlic until it has broken down to a paste, then gradually work in basil, parsley, thyme, paprika and tomato paste. Warm oil in a soup pot, add garlic-herb paste and mix together. As soon as oil is hot, add bay leaves, onion and chiles. Sprinkle saffron directly over the onion, stir everything together and cook for 10 minutes or until onion has softened. Add bell pepper, tomatoes, their juice and the water. Bring to a boil, then immediately lower heat and simmer 25 minutes.. Place a few cubes of tofu in each large soupbowl and loadle in finished soup. Stir in a little cooked rice, season to taste with black pepper, and serve garnished with fresh herbs and cheese. Per serving: 100 calories and less than two grams fat Adapted by Rain from a recipe on lenten-recipe@yahoogroups.com, source of original not given