| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Cklive10 | 1 | servings | |
INGREDIENTS
| 3 | Stalks fresh lemon grass* | |
| 6 | c | Tomato water; (recipe follows) |
| 1 1/2 | ts | Unflavored gelatin |
| 1 | 1 inch slice watermelon | |
| 1 | tb | Finely chopped fresh chives |
| 2 | ts | Finely chopped fresh mint leaves |
| *available at Southeast Asian markets and | ||
| ; some specialty foods shops |
INSTRUCTIONS
Discard 1 or 2 outer leaves of lemon grass and trim root ends. Finely chop enough lemon grass from lower 6 inches of stalks to measure 1/4 cup total. In a small saucepan combine lemon grass and 1 cup tomato water and simmer uncovered, 10 minutes. Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin. Heat mixture over low heat, stirring until gelatin is dissolved. In a large bowl stir gelatin mixture into remaining 5 cups tomato water. Chill tomato-water mixture, covered, at least 8 hours and up to 1 day. Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup. Divide soup among 6 bowls and just before serving add watermelon, chives, and mint. Yield: 6 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9188 Converted by MM_Buster v2.0l.
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