Recipe - Indian Gazpacho

6 lg Tomatoes, blanched, skinned
1 lg Red onion
1 lg Green or red bell pepper
2 bn Radishes, trimmed
3 lg Carrots
3 lg Celery ribs
2 md Cucumbers, unpeeled
2 Hot green chilies, seeded
6 lg Garlic cloves, peeled
2 tablespoon Olive oil
One half cup Tomato paste
6 One fourth cup Vegetable stock
1 Three fourths cup Dry red wine
Salt

Chop all vegetables & put in large bowl with the rest of the ingredients.
Stir well. Blend in stages until there are no vegetable chunks left, but
don't let the soup become too thin. Add salt to taste & chill before
serving.

Adapted from Ismail Merchant, "Indian Cuisine"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini