Cold Yogurt and Tomato Soup (Hasa Laban ma' Tomata) Iraq Cold soups provide a refreshing midday meal or snack in the hot lands of the Middle East and North Africa. They are simple to prepare and in many cases turn out to be a gourmet's delight. 4 cups tomato juice 2 cups unsweetened yogurt 1/4 cup lemon juice 2 tablespoons olive oil Salt and pepper to taste 1/4 teaspoon chilli powder 2 tablespoons finely chopped fresh coriander leaves (cilantro) Thoroughly mix all ingredients except the coriander leaves. Chill in a refrigerator for at least two hours. Place in serving bowls and garnish with the chopped coriander leaves. Serves 6 to 8. From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters middle eastern recipe index christina m k al-sudairy buy the book!