Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 386 milligrams, Sugar 2 grams
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