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Indian-style gazpacho
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Spicy Indian twist on classic Gazpacho, served with crunchy pappadums. Ideal appetizer!
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
  • 20.00 ml chopped fresh coriander
  • 2 small cooked pappadums, coarsely broken
  • 250ml (1 cup) chilled vegetable liquid stock
  • 20.00 ml white wine vinegar
  • 5.00 gm caster sugar
  • Natural yoghurt, to serve
  • Coriander leaves, to serve
Instructions:
  • Combine the tomato, onion, capsicum, cucumber, garlic, ginger, chili, and coriander in a blender and blend until almost smooth. Then, add the pappadum and blend until the mixture thickens slightly.
  • Combine the tomato mixture in a large bowl with stock, vinegar, and sugar. Season with salt and pepper. Transfer to an airtight container and refrigerate for 1 hour to chill.
  • Divide the tomato mixture into serving glasses. Garnish each glass with a dollop of yogurt and a fresh coriander leaf before serving.

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