Using a coffee grinder, grind the spices: coriander, cumin, cardamom and sesame. In the mixer, whip tahini, spice seeds, finely chopped tomatoes, celery, onions, ginger, garlic and sesame oil. All mix and cook for 3 minutes. Arrange the soup on plates. At the center of each dab a little corn. Sprinkle with a small amount of pepper.
Servings: 3-4