Turkish Tomato/vermicelli soup (Domatesli Şehriye Çorbası)

2 large tomatoes or 3 med-small chopped
3 1/2 cups water
1/4 cup onions diced
1/4 cup bell pepper diced
2 veg bullion cube
pinch black pepper
1 1/2 teaspoons dry mint
1/4 cup vermicelli pasta
oil

How2:
In a pot add oil, on med heat. add onion and diced bell pepper. if you like your food spicy you may use 1 jalapeno pepper.
saute until the onions and pepper is soft. add bullion cube, followed by tomatoes. allow tomatoes to begin to simmer down. 2-3 Minos
Add water. bring to a boil then cover and reduce heat to about med-low.
simmer for about Min's until tomatoes become very soft,
place in blender, blend until smooth.
Place back in pot simmer until the noodles are cooked the soup will have a peachy tone to it. sprinkle the mint in stir and serve.
note:This soup is typically made with mint as a garnish but i just loved the flavor i added it to the soup itself.

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