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.
6 servings
Preparation
- 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.
- 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).
- Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
- 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.
Dining and Cooking