Indian-style gazpacho

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

Preparation Time

10 - 70 minutes

Ingredients (serves 6)

• 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 tbs chopped fresh coriander
• 2 small cooked pappadums, coarsely broken
• 250ml (1 cup) chilled vegetable stock
• 1 tbs white wine vinegar
• 1 tsp caster sugar
• Natural yoghurt, to serve
• Coriander leaves, to serve

 

Method

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.