Ingredients:
1 tbsp olive oil
1 tbsp flour
800g ripe tomatoes, chopped
2 large bell peppers, chopped
1 onion, chopped
1l chicken stock
50g rice
1 egg
120ml yoghurt
Method:
Add the oil to a pan and when hot stir-in the flour. Fry, stirring continuously, until the flour is lightly browned then add the tomatoes and bell peppers. Continue frying for 5 minutes then add the onion and fry for 10 minutes more.
Stir the stock into the mixture then bring to a simmer and cook for 20 minutes before adding the rice. Continue cooking for a further 15 minutes.
Meanwhile, whisk together the egg and yoghurt. When the soup is ready, remove from the heat then stir-in the egg and yoghurt mixture. Ladle into warmed soup bowls and serve.