Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          water
   5      tablespoons   cumin seeds
   2      small         lemons
   3      tablespoons   coriander seeds
     1/2  teaspoon      cayenne
   1 1/2  teaspoons     freshly ground pepper
                        salt

Preparation:

Put the water into a soup kettle. Add the cumin seeds and palce in a warm place for 8 to 10 hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the lemon pulp from the membranes and set aside. Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander, cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender. whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes. Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot or cold. author's note: This super-spice, sour soup is very, very strange to Western taste. Serve in small bowls