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Indian-Spiced Gazpacho

Soup, Main Course



3 medium of yellow onions, peeled, halved, thinly sliced
4 tbsp. of butter
1 tsp. of curry powder, mild
2 tsp. of garam masala
3 large cloves of garlic, minced
1 qt. of chicken stock
4 14 oz. of yellow tomato sauce, jars
to taste of salt


1 tsp. of honey
1 tbsp of Dijon mustard
from one lemon of lemon zest
from one lemon of lemon juice
1/2 cup of safflower oil
2 tsp. of curry powder, lightly toasted
to taste of salt
1/2 cup of cucumber, finely diced
1/2 cup of cooked yellow beets, finely diced
1/2 cup of apple, finely diced
1/4 cup of green onions, thinly sliced, thinly sliced
1/4 cup of fresh cilantro leaves, chopped
1/2 cup of toasted cashews, chopped
1/2 cup of fried onions, ready-made


  1. Make soup:
    Melt the butter in a large soup pot over medium heat. Add the sliced onions and cook them in the butter for about 45 minutes, stirring occasionally. As the onions begin to caramelize and turn brown, lower flame to low. The onions will also need to be stirred more often. Once the onions are nicely browned, add the garlic, cumin and garam masala. Stir and toast the garlic and spices for 2-3 minutes or until they’re aromatic. Add the chicken stock and the yellow tomato sauce. Bring the soup to a boil, then reduce the heat to a simmer. Simmer the soup for about 30 minutes then remove from heat and allow to cool a little. Use an immersion or traditional blender to completely puree the soup. Allow the soup to cool more, then place it into a refrigerator to chill.
  2. Make topping:
    While the soup base chills, whisk together the honey, mustard, lemon zest and juice, oil and curry powder in a medium bowl. Add salt to taste. Set aside. Once the soup has chilled, add the diced cucumber, beets and apple to the curry mixture. Add the green onions and cilantro and stir to mix.
  3. Serve soup:
    Ladle soup into serving bowls and top with the diced vegetable mix. Sprinkle some chopped cashews and fried onions over each bowl of soup and serve. Makes 8-10 servings.
This soup can easily become a light main course soup with the addition of ingredients like cooked shrimp or chicken. Let your imagination be your guide!


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