I love eating soup, I love cooking soup. During the warm season I prefer lighter soups -- potages, so to say. The lightest version of soups are sour soups, which I usually make with lemon juice, or, the not-so-sour versions, white wine. To my surprise, the kids love eating my sour soups. They just yum it up, albeit with the indispensable tiny croûtons that are so typically Israeli: שקדי מרק (photo left). 
1 table spoon olive oilhalf a tea spoon ground cumin
half a tea spoon turmeric
1 tea spoon sweet paprika
4 onions finely cut
3 tea spoons rock salt
branch of tomatoes
4 tomatoes
4 cloves of garlic sliced
juice of 1 lemon
1.5 liter water
Pour in the oil and spices at low heat. Simmer and stir for a couple of minutes and add the cut onions. stir fry on medium heat for 5-10 minutes. When onions are shiny and tainted by the spices, add 1 tea spoon of salt, and tomato branch. simmer for another 5 minutes. Cut the tomatoes in quarters and add while stirring. Add boiling water, keep stirring. Add the garlic and boil for some 10 minutes. Taste the soup and add salt as needed. Boil for 10 minutes, add lemon juice. Allow standing time, taste and add salt if needed.
The kids do not like ground black pepper in this soup, but you can add to your taste during standing time or while serving.
