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Chilled Cucumber And Tomato Soup

creative.chef's picture
Chilled Cucumber And Tomato Soup is an easy to prepare appetizer which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
  Chicken stock 6 1⁄3 Cup (101.33 tbs)
  Long grain rice 1⁄3 Cup (5.33 tbs)
  Ripe tomatoes 4
  Cucumber 1⁄2
  Heavy cream 1⁄2 Cup (8 tbs)
  Chervil 7 Ounce (1 Small Bunch)
  Cayenne pepper 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

1 Bring the stock to a boil in a saucepan. Wash the rice and add to the vigorously boiling stock; cook 20 minutes.
2 Wash and skin the tomatoes; quarter and squeeze gently to ex- tract the water and seeds. Add tomatoes to the stock after the rice has cooked for 20 minutes. Let cook 30 minutes longer.
3 Remove the end of the cucumber. Cut in two, lengthwise; take out seeds with a small spoon. Cut in thin strips.
4 When cooked, puree the soup in a blender or rub through a strainer. Stiffly whip and fold in cream. Add cayenne pepper. Mix well together.' Taste and adjust the seasoning; Cool.
5 When cold, add the cucumber strips. Stir. Chill in refrigerator for at least 3 hours. About 5 minutes before serving, wash, dry and chop the chervil. Ladle the chilled soup into individual bowls. Sprinkle on the chervil and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
4

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