Frosty Tomato Cream
|Condensed chicken broth||10 3⁄4 Ounce, well chilled|
|Condensed tomato soup||10 3⁄4 Ounce, condensed|
|Light cream||1 Cup (16 tbs)|
|Cucumber||1 Small, pared and cut up|
|Onion||1 Small, peeled and cut up|
|Thin cucumber slices||6 Medium|
Skim any fat from chicken broth; combine soups in an electric blender container.
Add light cream or table cream; the cut up cucumber, the onion and parsley.
Cover and beat until almost smooth.
Chill several hours or until frosty cold.
Pour into a tureen or small cups or bowls; float thin cucumber slices and fresh dill sprigs on top.