Name: Kanda keri kachumber Gazpacho
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Cuisine: Modern Indian
Ingredients: 1 cup peeled and chopped cucumbers; 0.5 cup chopped raw mango; 0.25 cup chopped red onion 1 cup bread chopped into pieces with sides removed if crusty (stale bread works great, white bread is more neutral and works better, multi grain or seed will work too as long as flavors are not very strong or robust); 0.25 cup blanched almonds (preferably soaked in warm water for 1 hour); 0.25 cup olive oil 1 Tbsp good quality white wine/champagne vinegar 1 tsp chopped mild chili 1 Tbsp chopped Green Pepper (Optional) 1 tsp cumin seeds, toasted and coarsely ground salt for seasoning For Garnish: 2 tsp very finely chopped cucumber 2 tsp very finely chopped raw mango 2 tsp very finely chopped red onion few edible blossoms (optional)

Description

Kanda Keri Kachumber is a popular salad or relish in Gujarat. In this recipe it takes form of a refreshing summer cold soup.

Ingredients

Scale

1 cup peeled and chopped cucumbers

0.5 cup chopped raw mango

0.25 cup chopped red onion

1 cup bread chopped into pieces with sides removed if crusty (stale bread works great, white bread is more neutral and works better, multi grain or seed will work too as long as flavors are not very strong or robust)

0.25 cup blanched almonds (preferably soaked in warm water for 1 hour)

0.25 cup olive oil

1 Tbsp good quality white wine/champagne vinegar

1 tsp chopped mild chili

1 Tbsp chopped Green Pepper (Optional)

1 tsp cumin seeds, toasted and coarsely ground

salt for seasoning

For Garnish:

2 tsp very finely chopped cucumber

2 tsp very finely chopped raw mango

2 tsp very finely chopped red onion

few edible blossoms (optional)

Cook Mode Prevent your screen from going dark

Instructions

Add all ingredients to a bowl, mix and marinate for 4 hours or more (preferably overnight, up to 24 hours)

Add 0.5 to 1 cup water gradually as needed and grind to a very fine puree using a blender or an immersion blender.

Strain mixture through a sieve to get a silken smooth gazpacho (straining well is very important for texture) Check and add more water to get soup consistency

Adjust seasoning with salt, olive oil and vinegar as needed. This depends on the flavor of the mango and its tartness how much you might need to add.

Ladle soup in 4 bowls. Garnish with the chopped cucumber, mango, red onion, edible blossoms if using

Prep Time: 24 hours
Cook Time: 15 mins
Category: Soup
Method: Blending
Cuisine: Modern Indian

Keywords: Modern Indian Recipe kanda keri kachumber gazpacho (red onion, mango cucumber cold soup)