Tomato-leek soup

6 servings

Ingredients

Quantity Ingredient
2 pounds Ripe red tomatoes
⅓ cup Fresh parsley
1 Large leek
2 Garlic cloves, minced
1 tablespoon Olive oil
6 ounces Can tomato paste
2 tablespoons Dry red wine
1 teaspoon Dill
1½ teaspoon Hungarian paprika
½ teaspoon Marjoram
¼ teaspoon Thyme
Salt & pepper to taste

Directions

Cut all but ½ LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside.

Slice the white part of the leek into ¼" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock.

Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve.

Nava Atlas, "Vegetariana"

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