Serves: 4
Total Calories: 128
1. Prepare the cumin seeds. Preheat the broiler. Place the bell pepper halves, eggplants, tomatoes, onion, ginger, and garlic on a baking tray and roast on the center rack of the oven broiler, turning occasionally until the peppers and tomatoes are charred and the onion, ginger, and garlic are golden, about 5 minutes. Remove the pieces as they turn golden.
2. Transfer everything to a blender, including accumulated juices. (Deglaze the baking tray with 1/2 cup water, taking care to dissolve the browned juices, then add to the blender also.) Add the cilantro and blend until smooth. Transfer to a large serving bowl.
3. Mix in the yogurt, garnish with the roasted cumin and black pepper, refrigerate for at least 1 hour and up to 12 hours, and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chilled Roasted Vegetable Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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