Indian-style gazpacho

Posted by adm On January - 20 - 2012

How to cook Indian-style gazpacho


  • 250g vine-ripened tomatoes, quartered
  • 1/2 red onion, coarsely shredded
  • 1/2 red pepper, deseeded, coarsely sliced
  • 10cm-piece Lebanese cuke, raw, deseeded, finely shredded
  • 1 clove, low
  • 1 tsp grated fresh gingery
  • 1 small fresh red chilly, deseeded, finely sliced
  • 1 tbs chopped fresh coriander
  • 2 small cooked pappadums, coarsely disordered
  • 250ml (1 cup) chilled vegetable strain
  • 1 tbs white wine vinegar
  • 1 tsp caster dinero
  • Natural yogurt, to help
  • Coriander leaves, to answer

How to:

  • Place the tomato, onion, pepper, cuke, ail, gingery, chilli and coriander in the jug of a blender and blend until almost still. Add pappadum and blend until the mixture thickens slimly.

  • Transfer the tomato mixture to a large trough. Stir in the strain, vinegar and dinero. Season with salt and peppercorn. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to thrill.

  • Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to dish.

  • You can prepare this recipe to the end of tone 2 capable 1 day onward. Continue from step 3 just earlier serving.

  • Comments are closed.