Tomato and Red Pepper Soup

Total time: 30 minutes
    The combination of red tomatoes with red peppers makes a brilliant 'Tomato Soup' with just a hint of something to take it above the ordinary. Garnish with a dollop of yogurt, pepper strips, olives, shredded cheese, or just some freshly ground pepper.

 Ingredients:

• 1/2 large red bell pepper 
• 15oz (450gr) whole tomatoes with juices
• 2 shallots
• 1 rib celery
• 1 clove garlic
• 2 tsp oil
• 1 tsp paprika
• 3/4 cup (6oz, 180ml) chicken stock
• 1/2 tsp dried marjoram
• 1/2 tsp dried basil
• Garnish: any or all of the following
• 2 tbs Greek yogurt
• 2 tbs shredded cheese
• a bit more red pepper
• 3 - 4 olive, any color  

 Instructions:

• Chop shallots, celery and garlic. 
• Clean pepper and roughly chop half. 
• Heat oil in a medium saucepan over medium heat.  Add paprika and sauté 30 seconds. 
• Add shallots, celery and garlic and sauté 5 minutes. 
• Add pepper, tomatoes with juices, herbs and 1/4 cup chicken stock. 
• Heat to boiling, cover, reduce heat and simmer 15 minutes or until pepper is tender and done. 
• Purée either in a blender (easiest) or with an immersion blender. 
• Add as much of the remaining 1/2 cup chicken stock as needed to get  your desired consistency (it's a personal thing). 
• Put soup back into pan and heat through. 
• Garnish: Finely chop a bit more red pepper.  Pit olives if necessary and slice.
• To serve: ladle soup into bowls. Spoon 1 tbs yogurt into the center of each bowl, or sprinkle with cheese, olives and red pepper.