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Clear Gazpacho soup recipe

A chilled Mexican soup, ideal for the summer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6 cups

Ingredients
  

For the stock

  • 1 cucumber
  • 1 onion

Other ingredients

  • 2 tomatoes chopped

For the topping

  • 1 tablespoon salad oil
  • 1 teaspoon sugar
  • 1 tablespoon chopped coriander
  • 1 chopped tomato
  • 1 tablespoon chopped capsicum
  • 1 tablespoon chopped cucumber
  • a few drops Tabasco sauce
  • salt to taste

Instructions
 

  • Cut the cucumber and onion into big pieces. Add 6 cups of water and cook.
    1 cucumber, 1 onion
  • When cooked, add the tomatoes and blend in a blender. Pass through a sieve.
    2 tomatoes
  • Put the topping in the soup, add a few ice cubes and mix well.
    1 tablespoon salad oil, 1 teaspoon sugar, 1 tablespoon chopped coriander, 1 chopped tomato, 1 tablespoon chopped capsicum, 1 tablespoon chopped cucumber, a few drops Tabasco sauce, salt to taste
  • Serve cold.