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 Gazpacho

Recipe by Lisa Turner 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 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