Indian Gazpacho
appetizers, indian, soups, vegetarian
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 hot green chilies, seeded
6 large garlic cloves, peeled
2 tablespoon olive oil
1/2 cup tomato paste
6 1/4 cup vegetable stock
1 3/4 cup dry red wine
1 salt
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"
Yield: 6 servings