Clear Gazpacho
by Tarla Dalal
A chilled Mexican soup, ideal for the summer.
Clear Gazpacho recipe - How to make Clear Gazpacho
Preparation Time: Cooking Time: Total Time:
Makes 6 cups.
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
Method
- Method
- 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
| Energy | 43 cal |
| Protein | 0.6 g |
| Carbohydrates | 4.2 g |
| Fiber | 1.3 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 27.5 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.8 mg |
| Potassium | 83.2 mg |
| Zinc | 0.1 mg |
Outbrain
Cold soup! Perfect for summer days! Its refreshing and very novel!