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1
Discard 1 or 2 outer leaves of lemon grass and trim root ends.
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2
Finely chop enough lemon grass from lower 6 inches of stalks to measure 1/4 cup total.
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3
In a small saucepan combine lemon grass and 1 cup tomato water and simmer uncovered, 10 minutes.
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4
Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin.
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5
Heat mixture over low heat, stirring until gelatin is dissolved.
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6
In a large bowl stir gelatin mixture into remaining 5 cups tomato water.
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7
Chill tomato-water mixture, covered, at least 8 hours and up to 1 day.
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8
Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.
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9
Divide soup among 6 bowls and just before serving add watermelon, chives, and mint
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10
Rinse tomatoes well under running water and quarter.
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11
In a food processor puree tomatoes with salt until smooth.
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12
Line a large sieve set over a tall nonreactive kettle with cheesecloth and carefully pour tomato puree into center of cheesecloth.
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13
Gather sides of cheesecloth up over puree to form a large sack and, without squeezing puree, gently gather together upper thirds of cheesecloth to form a neck.
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14
Carefully tie neck securely with kitchen string.
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15
Tie sack to a wooden spoon longer than diameter of kettle and remove sieve.
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16
Put spoon across top of kettle, suspending sack inside kettle and leaving enough room underneath sack so that it will not sit in tomato water that accumulates.
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17
Let sack hang in refrigerator at least 8 hours.
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18
Without squeezing sack, discard it and its contents and transfer tomato water to a bowl.
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19
Tomato water keeps, covered and chilled, 4 days.
