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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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