Indian-Style Gazpacho

Inspired by a request for a recipe for gazpacho, and further encouraged to find a meal solution for a scorchingly hot day, complete with suffocating humidity, I came up with a somewhat spicy version of this classic uncooked soup. This proved to be a refreshing choice, and I was pleased to have the opportunity to share with a friend who stopped by for a visit. This recipe makes a very large quantity of soup, but it can easily be cut in half for smaller units of diners, which I should have done, as there are only two of us here, not counting the cat, and I can't stand eating the same dish for more than three days running. On the other hand, this gives me an good excuse to distribute some nourishment. Specifically, I have my landlords downstairs in mind who have yet to turn on the air conditioning. Serve with some crusty bread, or some simple buttered rice for a light, but satisfying meal.

Indian-Style Gazpacho

6 medium tomatoes, chopped
1 large red onion, diced
1 large red pepper, chopped
2 bunches of radishes, sliced
1 large carrot, diced
2 stalks of celery, chopped
1 large cucumber, unpeeled and chopped
2 jalapenos, minced
2 red chillies, minced
6 cloves of garlic, crushed
2 tablespoons of olive oil
1 teaspoon of cumin
1/2 cup of tomato paste
4 - 5 cups of vegetable stock or water
1 3/4 cup of dry red wine
juice from one lemon
1/4 cup of parsley, chopped
salt and freshly cracked black pepper to taste

Combine all of the ingredients in a large bowl. Stir well. Using a hand blender, puree a portion of the soup. Alternately, process a few cups of the soup in a blender or food processor. Chill for a few hours before serving.

Serves 10 - 12.