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.
|Recipe by Lisa Turner|
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