Indian Gazpacho

Recipe Ingredients

6 cups	375g / 13oz	Tomatoes - blanched, skinned (large)
1 cup	62g / 2.2oz	Red onion (large)
1 cup	237ml	Green or red bell pepper (large)
2		Radishes - trimmed
3		Carrots (large)
3		Celery ribs (large)
2		Cucumbers - unpeeled (medium)
2		Hot green chilies - seeded
6		Garlic cloves - peeled (large)
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Tomato paste
6 1/4 cups	1481ml	Vegetable stock
1 3/4 cups	414ml	Dry red wine
		Salt

Recipe Instructions

Chop all vegetables and 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 and chill before serving.

Adapted from Ismail Merchant, "Indian Cuisine"

Source:
"The flavor of Jerusalem" by Nathan and Goldman

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