cool cuke soup with spicy tomato chutney

the spring in jerusalem is lush and vibrant, and the market is bursting with produce. our jerusalem conscious kitchen day was inspired to prepare our lunch according to the spring "vibration" of new growth, simplicity and lightness, meaning short cooking times, raw foods and local ingredients!

for the cool cuke soup:

3 fresh cucumbers, peeled
1/2 c freshly squeezed lemon juice
a dash of lemon zest
handful of pine nuts
2 tablespoons tahini
1 tablespoon honey or agave nectar
chopped fresh dill
chopped parsley
1/2 c water


blend together the cukes (called melafefon in hebrew!), pine nuts, tahini, lemon juice, lemon zest, honey til smooth.
add water gradually, and just as much as you need to make a rich (not runny) soup. then blend in the dill and parsley, add some salt to taste and chill the soup.

spicy tomato chutney

1/2 cup diced fresh tomotoes
1 tablespoon fresh hot peppers, or a dash of hot sauce or chili peppers
1 tablespoon chopped parsley
1 teaspoons of fresh minced ginger
1 teaspoon organic olive oil
pinch of salt

let the chutney sit for at least 15 minutes to let the flavours blend. we served our soup in little cups, with a spoonful of the chutney on top!

bete avon!
(bon appetit!)