Indian Gazpacho
Ingredients
6 large tomatoes, blanched, skinned
1 large red onion
1 large green or red bell pepper
2 bunch radishes, trimmed
3 large carrots
3 large celery ribs
2 medium cucumbers, unpeeled
2 each hot green chilies, seeded
6 large garlic cloves, peeled
2 tbsp olive oil
1/2 cup tomato paste
6 1/4 cup vegetable stock
1 3/4 cup dry red wine
1 salt
Preparation
Chop all vegetables & put in large bowl with the rest of the
ingredients. Stir well. Blend in stages until there are no vegetable
chunks left, but don't let the soup become too thin. Add salt to
taste & chill before serving.
Adapted from Ismail Merchant, "Indian Cuisine"
Servings: 6
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