Categories: Soups/stews, Vegetarian 
      Yield: 6 servings 
  
      2 lb Ripe red tomatoes                   2 tb Dry red wine 
    1/3 c  Fresh parsley                       1 ts Dill 
      1    Large leek                      1 1/2 ts Hungarian paprika 
      2    Garlic cloves, minced             1/2 ts Marjoram 
      1 tb Olive oil                         1/4 ts Thyme 
      6 oz Can tomato paste                         Salt & pepper to taste 
  
  Cut all but 1/2 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 1/4" 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"