Jellied Cucumber, Herb And Lime Soup

Ingredients

• 1 1/4-ounce envelope unflavored gelatin
• ¼ cup cool water
• 2 cups chicken stock
• 1 large cucumber, peeled, seeded and coarsely chopped
• 3 scallions, green and white parts sliced thin
• ⅓ cup fresh lime juice, or to taste
• 3 tablespoons chopped fresh dill
• 2 tablespoons snipped fresh chives
• Salt and freshly ground black pepper to taste
• Lime slices for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    62 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 7 grams protein; 2 milligrams cholesterol; 129 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
2. Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
3. Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
4. When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.