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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

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 to taste & chill before serving. Adapted from Ismail Merchant, "Indian Cuisine"

 

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