Indian Spiced Tomato Cooler

• 4 medium tomatoes
• 12 cup water
• 12 teaspoon ground cumin
• 14-12 long red chili pepper
• salt and pepper

1. Preheat oven to 425.
2. Cut tomatoes in half and place on a baking sheet.
3. Roast for 45 minutes.
4. Let cool.
5. Remove skins and transfer to blender.
6. Puree with remaining ingredients.
7. Cover and refrigerate until chilled, at least 2 hours.
8. Serve chilled.

tomatoes, water, ground cumin, long red chili pepper, salt

Taken from www.food.com/recipe/indian-spiced-tomato-cooler-508832 (may not work)