Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Mild Spanish onion 1/2 c Boiling water
-- finely chopped 1 ts Sugar
1 md Leek 1 Garlic clove; minced
-- washed finely chopped 1/2 Orange; grated zest only
3 tb Fruity olive oil 2 tb Finely chopped fresh mint
1 1/4 lb Tomatoes; skinned, seeded 1 1/2 c Thick yogurt or sour cream
-- and finely chopped 1 tb Flour (heaped)
3 Sun-dried tomatoes Salt freshly ground pepper
-- snipped up soaked in... 1/2 c Minced flat-leaf parsley

-------------------------HERB BROTH------------------------------
2 tb Chopped fresh thyme; OR... 1/4 lb Onions
1 tb -Dried thyme 4 Garlic cloves
2 Bay leaves 1 sm Hot dried chili pepper; OR..
2 tb Fresh marjoram; OR... 1/2 ts -Cayenne
1 tb -Dried oregano 10 Black peppercorns
1 Sprig of fresh parsley 1 Clove
2 Strips of lemon zest 1 sm Cinnamon stick
-- (about 2-inches long) Salt

Prepare the herb broth: Place all ingredients in a saucepan with 5
cups of water. Bring to a boil, then lower heat and simmer for 10 to
15 minutes. Strain before using.

To make the soup: In a heavy-bottomed soup pot, saute onion and leek
in olive oil until translucent. Add chopped tomato. In a mortar and
pestle, pound the sun-dried tomatoes with their liquid to a paste,
then add to the pot with the sugar. Continue cooking over a
moderately high heat for 2-3 minutes. Stir in the garlic, grated
orange zest, and mint, and cook another 2-3 minutes. Gradually add
the herb broth, cover, then allow soup to simmer for 30-45 minutes
longer. (Soup may be prepared ahead of time up to this point.)

In a bowl, mix together yogurt and flour until smooth. Gradually add
a spoonful of hot soup, stirring contantly. Add another spoonful of
soup, then slowly add yogurt mixture to soup pot, stirring all the
while. Continue cooking soup over a gentle heat, stirring, being
careful not to let mixture curdle.

Adjust seasonings, then add the fresh parsley. Serve immediately.
Ms. Jacobs suggests fresh crusty bread, a green salads, olive and
feta cheese as suitable accomaniments.

Adapted from a recipe by Susie Jacobs (Recipes from a Greek Island)
Typed for you by Karen Mintzias

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