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.

Recipe «Indian-style gazpacho» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.