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Israeli Tomato Soup (pareve)
serves 4

2 medium red tomatoes
1 medium yellow tomato
1-1 1/2 cups vegetable juice
1/2 small mild chili pepper, seeded and cut in pieces
1 tablespoon fresh cilantro sprigs or parsley to taste
1 tablespoon fresh lemon juice
1/2 cup chick peas
salt and pepper or lemon pepper seasoning to taste

Cut up tomatoes and place in blender jar or food processor. Add 1 cup vegetable juice, chili pepper, cilantro and lemon juice. Whirl or process 8-10 seconds until tomato is coarsely chopped. Transfer to a bowl. Add more vegetable juice if too thick. Stir in the chick peas. Season to taste with salt and pepper or lemon pepper seasoning.

This recipe from the article Recipes for ISRAELI SPA DAY

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.