Gazpacho Tomato soup
Cooking Instructions
- 1
Cut the cucumber and onion into big pieces.
Add 5-6 cups of water and cook in a pan.
When cooked and cooled, take to a blender and blend nicely. - 2
Pass through a sieve so that seeds and pieces of skin can be taken away.
- 3
Add little tomato juice and tomato sauce according to your taste.
- 4
If you want can add very little soya sauce too....but it's completely optional.
- 5
Mix well so that all the sauces blend nicely
- 6
Garnish with coriander leaves on the soup.
Or can keep in the fridge for two hours before serving. - 7
This soup has thick consistency.
Serve chilled - 8
I just toasted the multi grain bread with it.
Cut in any shape and serve
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