Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         mild Spanish onion -- - finely chopped
   1      medium        leek -- - washed and finely
                        -- chopped
   3      tablespoons   fruity olive oil
   1 1/4  pounds        tomatoes; skinned -- seeded
                        and finely chopped
   3                    sun-dried tomatoes -- - snipped up and
                        -- soaked
     1/2  cup           boiling water
   1      teaspoon      sugar
   1                    garlic clove -- minced
     1/2                orange -- grated zest only
   2      tablespoons   finely chopped fresh mint
   1 1/2  cups          thick yogurt or sour cream
   1      tablespoon    flour -- (heaped)
                        salt and freshly ground pepper
     1/2  cup           minced flat-leaf parsley
                        -----herb broth-----
   2      tablespoons   chopped fresh thyme -- or...
   1      tablespoon    - dried thyme
   2                    bay leaves
   2      tablespoons   fresh marjoram -- or...
   1      tablespoon    - dried oregano
   1      sprig         fresh parsley
   2      strips        lemon zest -- - (about 2-inches
                        -- lo
     1/4  pound         onions
   4                    garlic cloves
   1      small         hot dried chili pepper -- or..
     1/2  teaspoon      - cayenne
  10                    black peppercorns
   1                    clove
   1      small         cinnamon stick
                        salt

Preparation:

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, sauté 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 constantly. 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 accompaniments. Adapted from a recipe by Susie Jacobs (Recipes from a Greek Island)