COLD CUCUMBER SOUP

1-4#     Classic Tureen        potato leek soup

2qt        Glenview Farms   heavy cream

12ea.                                  cucumber (peeled, seeded and small dice)

8oz         Bellagio              fire roasted red peppers (small dice)

½ oz        CVF                   dill, chopped

Method: combine soup and 1qt cream heat to 180 degrees simmer 5 min. then

Puree soup, add cucumbers, red pepper and simmer 5min. chill over night. Add

dill and second qt of cream and serve.

Yield: 140 oz