Last Updated on Sunday, 17 October 2010 01:12 Written by Flax Friday, 13 August 2010 12:04

Gaspacho is one of my husbands most favorite foods. Personally it’s a little to acidic for me, that is why I prefer it with this recipe. The cherry tomatoes give this dish a sweeter, less acidic flavor. I must be honest here and say that this is not my recipe but from the restaurant Te’enim in Yemin Moshe, definitely worth visiting on your next trip to Jerusalem.


1 kilo cherry tomatoes
2 cloves garlic
1 small red onion
1 celeriac (celery root)
1/2 red pepper
1 tsp balsamic vinegar
1 tbsp olive oil
1 tbsp honey

Place all the ingredients in a food processor and puree until smooth.

Serve in a bowl garnished with chopped scallions, black olives, croutons and drizzled with olive oil.


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Fresh Pea Soup

Last Updated on Thursday, 24 May 2012 03:43 Written by Flax Thursday, 8 July 2010 09:39

It sounds like it would taste horrible but I promise you, this soup is amazing! I have been asked for this recipe by my guests and then by friends of my guests who heard about it from their friends. Of course, the ingredients are so unusual that no one would ever even think of making this soup without a recipe.

The soup is also absolutely beautiful.  It is a bright green color that happens to go perfectly with floral patterned dishes.  It is a fantastic way to open a Shavuot meal, subtly reminding us of Har Sinai, decorated in flowers to receive the Torah.

Traditionally, the Shavuot meal consists of dairy.  While I normally tell people to avoid dairy, if you eat it once a year, on Shavuot, it’s fine.  Below, I list a vegan version where  instead of using dairy ingredients, I make the soup with olive oil and soy milk.   I will be honest, the dairy one is incredible.  The vegan version however is also excellent.  It lacks the richness of the butter and cream, but on the bright side, it is easier to digest, less fattening and of course, much more healthy.

To make it dairy, substitute the soy milk with one cup of heavy cream and sweat the shallots in butter instead of in oil.


1/2 kilo fresh peas (frozen work as well)
1 small iceberg lettuce, shredded
4 cups water
1 cup soy milk
5 shallots, diced
5 sprigs fresh mint, leaves removed and stalks discarded
2 sprigs parsley
3 tbsp olive oil
1 lemon, juiced
1/2 tsp nutmeg
Atlantic grey sea salt

Heat the oil in a medium-sized soup pot. Sweat the shallots for one minute. Add the water and bring to a boil. Add the peas and simmer for 5 minutes. Add the remaining ingredients and remove from the flame.

Puree until smooth.

Garnish with large garlic croutons.

This soup can be served either hot or cold, we however prefer it hot.

Serves 6.


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Cold Cucumber Soup

Last Updated on Thursday, 1 July 2010 01:20 Written by Flax Thursday, 1 July 2010 12:19

The temperature was in the 90’s and the idea of cooking was making me lose my appetite. This soup is made in a blender, takes all of 5 minutes and is a great way to cool down. Almost all of the ingredients contain cooling properties and they allow the body to be able to deal with the heat. The cooling foods here are the cucumbers, mint, soy milk and lemon. Just the recipe to cool off on a hot summer day.


6 medium sized cucumbers, peeled and seeded (you don’t have to seed them but then the soup is a bit more watery).
1 clove garlic
8 mint leaves
2 branches of dill, bottom part removed
1 lemon, juiced
3 scallions
3 cups soy milk
1 tbsp ground flax seed
salt and pepper

Place all the ingredients in a food processor or a blender and puree until smooth. Refrigerate for 2 hours and serve cold.

Serves 4-6


Note: For a lighter soup, replace the soy milk with oat milk.

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