Indian-style gazpacho

Cooking Soups Indian-style gazpacho

Spains famous chilled tomato and vegetable soup, made Indian with fresh chilli, ginger and pappadums, is the perfect start to your night.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place the tomato, onion, capsicum, cucumber, garlic, ginger, chilli and coriander in the jug of a blender and blend until almost smooth. Add pappadum and blend until the mixture thickens slightly.
  2. Transfer the tomato mixture to a large bowl. Stir in the stock, vinegar and sugar. Season with salt and pepper. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to chill.
  3. Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to serve.

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250g vine-ripened tomatoes, quartered
1/2 red onion, coarsely chopped
1/2 red capsicum, deseeded, coarsely chopped
10cm-piece Lebanese cucumber, peeled, deseeded, finely chopped
1 garlic clove, crushed
1 tsp grated fresh ginger
1 small fresh red chilli, deseeded, finely chopped
1 tbsp chopped fresh coriander
2 small cooked pappadums, coarsely broken
250ml chilled Massel vegetable liquid stock
1 tbsp white wine vinegar
1 tsp caster sugar
Natural yoghurt, to serve
Coriander leaves, to serve

Adv

Autors
Preparation time
1:15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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