Indian gazpacho

6 servings

Ingredients

Quantity Ingredient
6 larges Tomatoes, blanched, skinned
1 large Red onion
1 large Green or red bell pepper
2 bunches Radishes, trimmed
3 larges Carrots
3 larges Celery ribs
2 mediums Cucumbers, unpeeled
2 eaches Hot green chilies, seeded
6 larges Garlic cloves, peeled
2 tablespoons Olive oil
½ cup Tomato paste
6¼ cup Vegetable stock
1¾ cup Dry red wine
Salt

Directions

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"

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