Greek Tomato Soup (Domatosoupa)

• 3 sun-dried tomatoes, snipped
• 1/2 cup boiling water
• 1 large Spanish onion, peeled and finely chopped
• 1 medium leek, washed & finely chopped (white part and just a little green)
• 3 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes, with the juice (petite diced)
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1/2 orange, zest of (grated)
• 2 tablespoons of fresh mint, finely chopped
• 4 1/2 cups herb broth (Herb Broth)
• 1 1/2 cups Greek yogurt
• 1 tablespoon all-purpose flour
• salt & freshly ground black pepper, to taste
• 1/2 cup flat leaf parsley, minced

1. Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
2. In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
3. Add diced tomatoes. Add sun-dried tomato paste and 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, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
4. 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 constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
5. Adjust seasonings, then add the fresh parsley. Serve immediately.

tomatoes, boiling water, onion, olive oil, tomatoes, sugar, garlic, orange, mint, herb broth, greek yogurt, flour, salt, flat leaf parsley

Taken from www.food.com/recipe/greek-tomato-soup-domatosoupa-502022 (may not work)