INDIAN GAZPACHO

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INDIAN GAZPACHO

 

6 lg Tomatoes, blanched, skinned

1 lg Red onion

1 lg Green or red bell pepper

2 bn Radishes, trimmed

3 lg Carrots

3 lg Celery ribs

2 md Cucumbers, unpeeled

2 ea Hot green chilies, seeded

6 lg Garlic cloves, peeled

2 tb Olive oil

1/2 c Tomato paste

6 1/4 c Vegetable stock

1 3/4 c Dry red wine

pinches of turmeric, coriander, cumin, curry powder

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 and spices to taste &

chill before serving.

 

 

 

 

 

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