Jellied Cucumber, Herb And Lime Soup
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 1¼-ounce envelope unflavored gelatin
- ¼cup cool water
- 2cups chicken stock
- 1large cucumber, peeled, seeded and coarsely chopped
- 3scallions, green and white parts sliced thin
- â…“cup fresh lime juice, or to taste
- 3tablespoons chopped fresh dill
- 2tablespoons snipped fresh chives
- Salt and freshly ground black pepper to taste
- Lime slices for garnish
Nutritional analysis per serving (6 servings)
63 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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).
- Step 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.
- Step 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.
Private Notes
Comments
Step 4, first sentence, "When ready to serve, use a large spoon to stir the solids throughout the jellied soup." is terribly unclear or I'm just not getting it. Specifically, what are the 'solid' that are listed? Any clarifications?