Tomato chorba (domatena chorba)

Instructions

1. Blanch the tomatoes for 30 seconds, peel them, then chop them, removing the seeds.
2. Thinly slice the onion and fry it in the olive oil for 5 minutes over low heat until soft.
3. Add the diced pepper and crushed garlic, then cook for 3 minutes, stirring.
4. Add the tomatoes, paprika and a pinch of sugar, then let them stew for 10 minutes.
5. Pour in the stock, bring to the boil, then add the rice and simmer for 15 minutes.
6. Blend the soup until smooth with a hand blender, then adjust the seasoning with salt and pepper.
7. Chop the parsley and scatter it over the soup just before serving.
8. Put a spoonful of yogurt in each bowl and serve hot or warm.