COOL CHICK PEA SOUP

Serve 5-6 people

- 2 cups of chick peas

- 6 cups water from cooking chick peas

- 1 cup whole-wheat bread cubes (2 slices of bread)

- ½ cup carrot

- ½ cup chives or scallions

- Shoyu soy sauce

Soak chick peas and pressure-cook for 15-20 minutes. Puree cooked chick peas and cooking water in a hand food mill. Place chick peas in individual serving bowls and allow to cool to room temperature.

Slice whole-wheat bread into cubes. Toast in a dry skillet until brow. You can use a little bite of oil if you wish.

Grate carrot coarsely, slice cucumber into matchsticks, and chop chives or scallions. Place vegetables in a small bowl and pour a few drops of shoyu over them to marinate. Let sit for about half hour or so.

Place approximately 1 tablespoon of marinated vegetables on top of each bowl of chick pea soup. Place toasted or fry bread cubes in each bowl of soup and serve.