TOMATO AND GREEN PEPPER SOUP
This soup is hearty enough to be meal in itself. A cup of it makes a fine beginning to a fish dinner.

1 large tomato, peeled and diced
1 green pepper, diced
1 leek, sliced thin
1 1/2 cups chicken broth
2 tsp cornstarch
salt
Ground pepper
pinch of dried thyme (generous)
1 tbsp minced parsley
1 tbsp minced chives

Combine the tomato, green pepper, leek and chicken broth in a saucepan. Bring to boil, cover, reduce heat and simmer for 15 minutes.

Puree in a blender and put back in the saucepan.

Mix the cornstarch with a little cold water until smooth, then stir into soup mixture. Bring to a boil, stirring, then simmer for a few minutes until slightly thickened.

Season to taste with salt, pepper and thyme.

When ready to eat, add the parsley and chives.

It will be enough for two cups of soup.