Curry Gazpacho

This light and refreshing soup gives the classic tomato and cucumber gazpacho an Indian-inspired makeover.

1 pound ripe tomatoes, cored and

quartered

1⁄4 red onion, chopped

1⁄2 red bell pepper, seeded and

chopped

1 cup cucumber, peeled and chopped 1 garlic clove, crushed

1 teaspoon grated fresh ginger 1 teaspoon garam masala

2 small fresh red chiles, seeded and

sliced into rings, divided 3 tablespoons fresh cilantro leaves,

divided

2 small cooked papadums, coarsely

broken (see Note)

1 cup vegetable stock or water 1 tablespoon red wine vinegar 1 teaspoon sugar

Sea salt, to taste

1⁄4 cup yogurt

Instructions: Place the tomato, onion, bell pepper, cucumber, garlic, ginger, garam masala, half the chile slices and cilantro in a blender and puree until almost smooth. Add the papadums and blend until the mixture thickens slightly. Blend in the stock, vinegar, sugar and salt. Transfer the gazpacho to a container and chill in the refrigerator for at least 2 hours. To serve, divide the soup into 4 bowls, then top with a drizzle of yogurt and the remaining chile slices and cilantro.

Note: Papadums are a thin and crispy legume-based snack popular across the Indian subcontinent. Find them in grocery stores such as Himalayan Bazar at 8466 Fredericksburg Road or Ali Baba International Food Market at 9307 Wurzbach Road. To cook, microwave the papadums one at a time for 40-60 seconds until puffed and slightly browned. Substitute 1 slice of day-old bread if papadums are unavailable.

Makes 4 servings: 65 calories, 1 g fat (0 g saturated fat), 1 mg cholesterol, 148 mg sodium, 12 g carbohydrates, 3 g dietary fiber, 7 g sugar, 4 g protein