Indian-Style Gazpacho

Indian-Style Gazpacho

Inspired by a request for a recipe for gazpacho, and further encouraged to find a meal solution for a scorchingly hot day, complete with suffocating humidity, I came up with a somewhat spicy version of this classic uncooked soup. This proved to be a refreshing choice, and I was pleased to have the opportunity to share with a friend who stopped by for a visit. This recipe makes a very large quantity of soup, but it can easily be cut in half for smaller units of diners, which I should have done, as there are only two of us here, not counting the cat, and I can't stand eating the same dish for more than three days running. On the other hand, this gives me an good excuse to distribute some nourishment. Specifically, I have my landlords downstairs in mind who have yet to turn on the air conditioning. Serve with some crusty bread, or some simple buttered rice for a light, but satisfying meal.


Indian-Style GazpachoIndian-Style Gazpacho
Recipe by
Cuisine: Indian
Published on June 8, 2008

Tangy, vibrant and zesty chilled Indian-style gazpacho soup loaded with plenty of fresh vegetables — easy to make and perfect for a hot summer day

Print this recipePrint this recipe

Ingredients:
  • 6 medium tomatoes, chopped
  • 1 large red onion, diced
  • 1 red bell pepper, chopped
  • 2 bunches of radishes, sliced
  • 1 large carrot, diced
  • 2 celery stalks, chopped
  • 1 large cucumber, unpeeled and chopped
  • 2 jalapeños, seeded and minced
  • 2 green or red chilies, seeded and minced
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 cup tomato paste
  • 4 cups vegetable stock or water
  • 1 3/4 cup dry red wine
  • juice from 1 lemon (3 tablespoons)
  • 1/4 cup parsley or cilantro, chopped
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Combine all of the ingredients in a large bowl. Stir well. Using a hand blender, purée a portion of the soup (or process a few cups of the soup in a countertop blender or food processor) Add more vegetable stock or water as desired, and taste for seasoning.

  • Chill for 2 to 3 hours in a refrigerator before serving.

Makes 6 to 8 servings

6 comments:

Gattina said...

Lisa, you are so clever!
Me too, don't like eat the same food everyday.

LisaRene said...

When ever I see gazpacho my first inclination is to add vodka :) Then I see that you have already included wine in the recipe!

karuna said...

this is super simple. we can add any veggies right? looks really refreshing,

Mansi Desai said...

I love these kinds of gazpacho where you can spice it up a bit! looks great Lisa!:) btw, I just emailed you my Salad entry:)

Jeena said...

Fabulous spiced up gazpacho this is just what I would love to eat. :-)

Lucy said...

What a brilliant humidity-busting combination.

Stunning flavours; gorgeous colour.