Title: Indian gazpacho
 Categories: Indian, Soups, Appetizers, Vegetarian
      Yield: 6 servings
 
      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 ea Hot green chilies, seeded
      6 lg Garlic cloves, peeled
      2 tb Olive oil
    1/2 c  Tomato paste
  6 1/4 c  Vegetable stock
  1 3/4 c  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"