Domatosoupa Greek Soup 1 large mild spanish onion - finely chopped 1 medium leek - washed & finely chopped 3 tablespoon fruity olive oil 1 1/4 lb tomatoes; skinned, seeded - and fin 3 sun-dried tomatoes - snipped up & s; oaked in... 1/2 cup boiling water 1 teaspoon sugar 1 garlic clove; minced 1/2 orange; grated zest only 2 tablespoon finely chopped fresh mint 1 1/2 cup thick yogurt or sour cream 1 tablespoon flour (heaped) 1 salt & freshly ground pepper 1/2 cup minced flat-leaf parsley ----HERB BROTH---- 2 tablespoon chopped fresh thyme; or... dried thyme 2 bay leaves 2 tablespoon fresh marjoram; or... dried oregano 1 sprig of fresh parsley 2 strips of lemon zest - (about 2-inc; hes long) 1/4 lb onions 4 garlic cloves 1 small hot dried chili pepper; or.. cayenne 10 black peppercorns 1 clove 1 small cinnamon stick 1 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.