Mexican Gazpacho

• 34 cup cucumber, finely chopped
• 1 cup onion, finely chopped
• 3 spring onions
• 2 tomatoes, medium-sized
• 2 teaspoons salt
• 16 ice cubes
• 4 tablespoons spring onion leaves, chopped
• 1 tomatoes, medium-sized, finely chopped
• 14 orange bell pepper, finely chopped
• 14 cucumber, finely chopped
• 34 teaspoon Tabasco sauce
• 2 teaspoons lemon juice
• 1 garlic flakes, finely chopped (optional)
• 1 tablespoon salad oil
• 2 tablespoons sweet corn
• 1 teaspoon sugar
• 14 teaspoon salt

1. Cut spring onions into roundels.
2. Finely chop tomatoes.
3. Keep aside.
4. Microwave cucumber along with onion and spring onion on high for 5 minutes, covered.
5. Stir once in between.
6. Allow standing time of 2 minutes.
7. Cool the mixture.
8. Add 1 cup ice-cold water to it.
9. Add tomatoes and blend in a mixer.
10. Pass through a sieve to obtain the soup.
11. Add 4 more cups of ice-cold water.
12. Pour mixed dressing into the soup and add salt to taste.
13. Mix well and chill soup in individual soup bowls in refrigerator.
14. Serving suggestion: Top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.

cucumber, onion, onions, tomatoes, salt, cubes, spring onion, tomatoes, orange bell pepper, cucumber, tabasco sauce, lemon juice, garlic, salad oil, sweet corn, sugar, salt

Taken from www.food.com/recipe/mexican-gazpacho-13607 (may not work)