Mexican Gazpacho

Found the recipe in a magazine, the picture of the Gazpacho when ready looks lovely.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 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

• To be mixed into a dressing

• 1  tomatoes, medium-sized, finely chopped
• 1⁄4 orange bell pepper, finely chopped
• 1⁄4 cucumber, finely chopped
• 3⁄4 teaspoon Tabasco sauce
• 2  teaspoons lemon juice
• 1  garlic flakes, finely chopped (optional)
• 1  tablespoon  salad oil
• 2  tablespoons  sweet corn
• 1  teaspoon sugar
• 1⁄4 teaspoon salt

Directions

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.