Cookwith

Name: Indian Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium ripe tomatoes, chopped; 1 small cucumber, peeled and chopped; 1 small red bell pepper, chopped; 1/2 small red onion, chopped; 1 small green chili, deseeded and chopped; 2 cloves garlic, minced; 1/2 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 1/2 teaspoon ground cumin; 1/2 teaspoon chaat masala; 1/2 teaspoon black salt (kala namak); Juice of 1 lime; 2 tablespoons extra virgin olive oil; 1 cup cold water; Salt and black pepper to taste; For garnish: diced cucumber, chopped tomato, fresh cilantro, a drizzle of olive oil

Indian Gazpacho

BakedPasta9229

This Indian gazpacho is a vibrant, no-cook soup that fuses classic Spanish freshness with the zesty, aromatic flavors of Indian cuisine. Cool, tangy tomatoes and crisp cucumber form the base, while chaat masala and black salt add a uniquely Indian twist. Fresh mint and cilantro brighten every sip, making this a perfect summer starter or light meal. The best part? It’s entirely vegetarian, allergy-friendly, and comes together quickly—just blend, chill, and enjoy. Serve it in chilled bowls or glasses for a show-stopping, colorful presentation that’s as refreshing as it is flavorful.

Ingredients

Instructions

In a blender, combine tomatoes, cucumber, red bell pepper, red onion, green chili, garlic, cilantro, mint, cumin, chaat masala, black salt, lime juice, and olive oil.
Add cold water and blend until smooth. Taste and adjust salt and pepper as needed.
Strain through a fine mesh sieve for a smoother texture, or leave slightly chunky for rustic appeal.
Transfer to a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours to let the flavors meld.
Stir well before serving. Pour into chilled bowls or glasses.
Garnish with diced cucumber, chopped tomato, fresh cilantro, and a drizzle of olive oil.
Serve immediately, cold, as a refreshing appetizer or light meal.