Clear Gazpacho

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A chilled Mexican soup, ideal for the summer.

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Preparation Time:    Cooking Time:     Makes 6 cups.
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For the stock
1 cucumber, roughly chopped
1 onion, roughly chopped

Other ingredients
2 tomatoes, chopped

For the topping
1 tbsp salad oil
1 tsp sugar
1 tbsp chopped coriander (dhania)
1 tomato, chopped
1 tbsp chopped capsicum
1 tbsp chopped cucumber
a few drops of tobasco sauce
salt to taste

  1. Cut the cucumber and onion into big pieces. Add 6 cups of water and cook.
  2. When cooked, add the tomatoes and blend in a blender. Pass through a sieve.
  3. Put the topping in the soup, add a few ice cubes and mix well.
  4. Serve cold.

Cheese Fingers 
Parsley Straws 

RECIPE SOURCE : Mexican CookingBuy this cookbook
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 on 15 Dec 10 07:10 PM

Cold soup! Perfect for summer days! Its refreshing and very novel!