6    Large tomatoes

      2    Green bell peppers *

      1    Leek;trimmed,cut in chunks

      4    Egg whites; lightly beaten

      8 c  Rich chicken stock

           Salt, pepper
      1    Sm bunch chives; chopped

      2 oz Chopped pimiento

  *Note: Green bell peppers should be cored, seeded and quartered.
  Peel, core and dice 4 tomatoes. Place in large saucepan and add green
  peppers, leek and egg whites, mixing well. Add chicken stock and season to
  taste with salt and pepper. Place over medium low heat and slowly bring to
  boil. Boil 5 to 10 minutes. Strain through sieve or strainer lined with
  linen towel or cheesecloth. Discard vegetables and refrigerateyy consomme
  until serving time. Just before serving, peel, core and seed remaining 2
  tomatoes and dice fine. Mix with chives and pimiento and place 1 or 2
  tablespoons of mixture in bottom of each soup bowl. Pour chilled consomme
  over vegetables and serve at once. Consomme should be thick and syrupy but
  not set.