1/2 c. butter
6 leeks, diced
2 onions, diced
1/2 c. flour
3 lbs. very ripe tomatoes, cut up
Salt to taste
Pinch of sugar
2 1/4 c. light cream

Saute leeks and onions in melted butter until onions are wilted. Sprinkle with flour, stir and cook for a few minutes without browning. Add tomatoes and simmer gently for 2 hours, stirring occasionally. Add salt and sugar. Strain soup, cool and add cream. Serve cold. Makes 8 servings.