by Tarla Dalal
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Added to 236 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.
Nutrient values per
|Vitamin A||206.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||18 mg|
|Folic Acid||15.3 mcg|
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