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When tomatoes are at their best, take a cue from Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish." Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.

Hetal Vasavada
August 2021

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop just enough tomatoes, cucumber, and onion to yield 1/4 cup of each; set remaining tomatoes, cucumber, and onion aside. Rinse finely chopped onion under cold water 5 seconds; drain well. Stir together finely chopped onion, tomatoes, and cucumber in a small bowl. Cover and refrigerate until ready to serve, up to 12 hours. 

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  • Chop remaining tomatoes, cucumber, and onion into 2-inch pieces. Rinse onion pieces under cold water 10 seconds; drain well. Place onion, tomatoes, cucumber, bell pepper, bread, olive oil, 1/4 cup water, 1/4 cup lime juice, serrano chile, garlic, vinegar, garam masala, salt, black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon coriander in a large (at least 8-cup) blender. Process until smooth, 1 to 2 minutes. Season with additional salt and black pepper to taste. Chill, covered, until cold, at least 1 hour or up to 12 hours.

  • When ready to serve, add chopped cilantro, Kashmiri chile powder, chaat masala (if using), remaining 1 tablespoon lime juice, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon coriander to reserved bowl of chopped vegetables; stir to combine. Season with salt to taste.

  • Remove gazpacho from refrigerator; thin with water if needed to reach desired consistency. Season with additional salt and black pepper to taste. Divide soup evenly among bowls. Top evenly with chopped vegetable mixture and sev; garnish with cilantro leaves. 

Make Ahead

Gazpacho can be stored in an airtight container in refrigerator up to 2 days.

Note

Sev may be purchased at South Asian markets or online at subziwalla.com.

Suggested Pairing

Lightly citrusy Provençal rosé: Commanderie de la Bargemone

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