2 lb Ripe red tomatoes

1/3 c Fresh parsley

1 Large leek

2 Garlic cloves, minced

1 tb Olive oil

6 oz Can tomato paste

2 tb Dry red wine

1 ts Dill

1 1/2 ts Hungarian paprika

1/2 ts Marjoram

1/4 ts Thyme

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.