by Tarla Dalal
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Added to 230 cookbooks
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A chilled Mexican soup, ideal for the summer.
- Cut the cucumber and onion into big pieces. Add 6 cups of water and cook.
- When cooked, add the tomatoes and blend in a blender. Pass through a sieve.
- Put the topping in the soup, add a few ice cubes and mix well.
- Serve cold.
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