Chilled Cucumber And Tomato Soup
|Chicken stock||6 1⁄3 Cup (101.33 tbs)|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chervil||7 Ounce (1 Small Bunch)|
|Cayenne pepper||1 Pinch|
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.