Mexican Gazpacho

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3/4 cup cucumber, finely chopped
• 1 cup onion, finely chopped
• 3 spring onions
• 2 tomatoes, medium-sized
• 2 teaspoons salt
• 16 ice cubes
• 4 tablespoons spring onion leaves, chopped
• 1 tomato, medium-sized, finely chopped
• 1/4 orange bell pepper, finely chopped
• 1/4 cucumber, finely chopped
• 3/4 teaspoon tabasco sauce
• 2 teaspoons lemon juice
• 1 garlic flakes, finely chopped (optional)
• 1 tablespoon salad oil
• 2 tablespoons sweet corn
• 1 teaspoon sugar
• 1/4 teaspoon salt

Recipe

• 1 cut spring onions into roundels.
• 2 finely chop tomatoes.
• 3 keep aside.
• 4 microwave cucumber along with onion and spring onion on high for 5 minutes, covered.
• 5 stir once in between.
• 6 allow standing time of 2 minutes.
• 7 cool the mixture.
• 8 add 1 cup ice-cold water to it.
• 9 add tomatoes and blend in a mixer.
• 10 pass through a sieve to obtain the soup.
• 11 add 4 more cups of ice-cold water.
• 12 pour mixed dressing into the soup and add salt to taste.
• 13 mix well and chill soup in individual soup bowls in refrigerator.
• 14 serving suggestion: top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.