RED PEPPER SOUP

4 red peppers, seeded and deveined, quartered
4 tomatoes, peeled and seeded
1/4 cup vegetable oil
1/2 teaspoon marjoram
1/2 teaspoon combined dried herbs
2 garlic cloves, crushed
3/4 teaspoon ground curry
1 red onion, sliced
1 leek, only white part, sliced
4 1/2 cups water
1/2 teaspoon strawberry or raspberry jam
Salt
Pepper

Brush whole peppers with oil, and bake them on a baking pan until skin turns black and charred. Remove from oven and peel.

Place oil in a saucepan and add marjoram, dried herbs, garlic and curry. Cook for 1 minute.

Stir in onion and leek and cook 3 minutes more.

Add tomatoes, peppers and water. Bring to a boil and reduce heat. Cover saucepan and continue cooking for 20 minutes. Remove from heat and cool.

Blend mixture in batches with jam. Correct seasoning. Serve hot.

Servings: 6