Indian Gazpacho
Indian Gazpacho recipe
Yield
12 servingsPrep
15 minCook
0 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
blanched, skinned |
|
| 1 | large |
red onion
|
|
| 1 | large |
sweet red bell peppers
green |
|
| 2 | bunch |
radishes
trimmed |
*
|
| 3 | large |
carrots
|
|
| 3 | large |
celery stalks
|
*
|
| 2 | medium |
cucumbers
not peeled |
|
| 2 | each |
green chili peppers
hot, seeded |
*
|
| 6 | large |
garlic cloves
peeled |
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
tomato paste
|
|
| 6 ¼ | cups |
vegetable stock
|
|
| 1 ¾ | cups |
red wine
dry |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
blanched, skinned |
|
| 1 | large |
red onion
|
|
| 1 | large |
sweet red bell peppers
green |
|
| 2 | bunch |
radishes
trimmed |
*
|
| 3 | large |
carrots
|
|
| 3 | large |
celery stalks
|
*
|
| 2 | medium |
cucumbers
not peeled |
|
| 2 | each |
green chili peppers
hot, seeded |
*
|
| 6 | large |
garlic cloves
peeled |
*
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
tomato paste
|
|
| 1.5 | l |
vegetable stock
|
|
| 414 | ml |
red wine
dry |
*
|
| 1 | x |
salt
|
*
|
Directions
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.
