Instructions: 1) Heat the olive oil in open pressure cooker over medium heat. Saute onion, garlic, and leek until onion softens. Add stewed tomatoes, sun-dried tomatoes, chile, parsley, mint, and 1 cup water.

2) Seal cooker and bring to high pressure slowly. Lower heat and cook for 5 minutes. Reduce pressure quickly under cold running water. Mix in yogurt and serve.

Variation
Any Combination of the following ingredients can be used in this soup.

Remove hard items like bay leaves, cloves, and cinnamon sticks before serving.

2 tablespoons fresh thyme
2 tablespoons fresh marjoram
1 tablespoon dried oregano
1 teaspoon sugar
1 bay leaves
2 strips lemon zest
1 whole clove
1 small cinnamon stick
Salt and freshly ground black pepper

Description: "Cream of tomato soup made with canned stewed tomatoes and sun-dried." Cuisine: "Vegetarian"

NOTES : "This may be the most flavorful tomato soup you will ever have.

The rich combination of spices make a warming conglomeration of flavors." (Original recipe calls for 3 tablespoons olive oil.)

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