Chilled Chick Pea, Tomato, and Yogurt Soup With the exception of gazpacho, chilled soups aren't as popular in the United States as they are in the Mediterranean wher the summers are long and hot. This soup is perfect for a late summer afternoon lunch when tomatoes are abundant and at their best. Chick peas, always popular in Mediterranean Rim countries, are an ideal thickener for soups like this one. Fortunately, they lose little of their nutty flavor when canned. 6 ripe large tomatoes, peeled and seeded 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon ground cardamom 1 teaspoon ground cumin 1 teaspoon ground ginger 2 cups canned chick peas, rinsed and drained 1 cup plus ¼ cup plain yogurt Salt and freshly ground black pepper 12 cilantro leaves, thinly sliced Chop the tomatoes and set aside. Put the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook for 2 minutes, stirring to avoid burning. Add the tomatoes, cardamom, cumin, and ginger and cook, uncovered, for 15 minutes, or until the released tomato juices start to thicken. Transfer the tomato-spice mixture to a food processor or blender and puree. Add the chick peas, ½ cup at a time, pulsing after each addition. The mixture should have a slightly coarse texture. Pour into a bowl, stir in the 1 cup of yogurt, and season with salt and pepper to taste. Refrigerate at least 1½ hours, no more than 48 hours. To serve, divide the soup among 4 chilled bowls. Place a dollop of yogurt in the center of each and sprinkle with the cilantro. Serves 4. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!