There are lots of variations, but I recommend you use fresh seasonal vegetables (along with any of your favorite vegetables). Try my “Indianized” version; I am sure it will be a big hit!
GAZPACHO, Indian style:
2 cups of chopped firm ripe tomato (de-seeded)
½ cup chopped green bell pepper (de-seeded)
½ cup chopped red bell pepper (de-seeded), or an orange or yellow bell pepper is fine
½ cup chopped cucumber, peeled and de-seeded
1 cup chopped sweet onion (red onion, Vidalia or Maui onion is fine)
2 cloves of garlic, chopped
½ inch piece of ginger, peeled and chopped
1-2 small green Thai chilies, chopped (to taste)
1-2 tbsp tomato paste
½ tsp ground cumin
½ tsp garam masala
pinch of red chili powder, optional
pinch of sugar, optional
salt and pepper, to taste
juice of 1 small lime or ½ lemon
1 tbsp oil (vegetable or canola)
1 cup good quality vegetable stock, as needed (water is fine)
1 cup of freshly chopped cilantro leaves, reserve a little for garnish
In a blender or food processor, add all of the ingredients and blend until a desired consistency is reached. The gazpacho may be served either thick or thin, depending on your own personal preference. Add the vegetable stock or water, slowly as needed. It may also be served as a smoothly blended soup or a little rustic style with some whole vegetable pieces (remember to reserve a few finely chopped vegetable pieces to add back into the soup after blending). Garnish with some finely chopped cilantro leaves and serve slightly chilled. For a more dramatic presentation, serve up the gazpacho in martini or even shot glasses.
Add some freshly chopped and peeled carrot pieces or celery pieces for a different taste. You can also add a little coconut milk or some freshly grated coconut for a different taste and texture.
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Spicy Tomato Juice Recipe
Curried Carrot Ginger Soup Recipe
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