| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Soups/stews, Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
tb |
Olive oil |
| 1/2 |
c |
Tomato paste |
| 6 1/4 |
c |
Vegetable stock |
| 1 3/4 |
c |
Dry red wine |
|
|
Salt |
INSTRUCTIONS
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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”