Frosty Cream Of Summer Soup
11 Nov 2010
|Canned condensed cream of celery soup||10 1⁄2 Ounce, undiluted (1 Can)|
|Canned condensed tomato soup||10 1⁄2 Ounce, undiluted (1 Can)|
|Milk||300 Milliliter (Use 2 1/2 Soup Cans)|
|Crushed ice||1⁄4 Cup (4 tbs)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Fresh dill sprigs||4|
Early on day:
In 1 1/2-quart pitcher, blend soups; stir in milk until blended.
At serving time:
Fill mugs or cups with crushed ice; pour in soup; garnish with radishes and dill.
Frosty Cream Of Summer Soup Recipe