Gazpacho Tomato soup

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.

Pass through a sieve so that seeds and pieces of skin can be taken away.

Add little tomato juice and tomato sauce according to your taste.

If you want can add very little soya sauce too....but it's completely optional.

Mix well so that all the sauces blend nicely

Garnish with coriander leaves on the soup.
Or can keep in the fridge for two hours before serving.

This soup has thick consistency.
Serve chilled

I just toasted the multi grain bread with it.
Cut in any shape and serve