Instructions: In medium saucepan, combine rice milk and tomato paste and bring to a simmer over medium heat, about 10 minutes. Whisk in mustard; cover and keep warm.

In large, heavy pot, heat oil over low heat. Add garlic, onion, coriander, celery seed, anise seed and 1 teaspoon salt and cook, stirring often, 2 minutes.

Add diced tomatoes and capers, increase heat to medium and cook 10 minutes. Stir in pepper and remaining 1 teaspoon salt. Stir in warm rice milk mixture and lower heat slightly to maintain simmer, 5 minutes. Remove from heat and cool slightly.

In blender or food processor, carefully puree bisque in batches until smooth. If desired, strain mixture through fine sieve, using rubber spatula to press mixture. Return mixture to pan and warm.

This recipe yields 6 servings.

Comments: Original bisques were thickened with cooked rice; here the rice milk is a nod to tradition. The rice milk, however, does not thicken the soup; the tomato paste does that job. The capers give the soup a tangy, salty twist that sets it apart from the ordinary.

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