Chilled Lemongrass-Tomato Soup

1. 1

   Discard 1 or 2 outer leaves of lemongrass and trim root ends.

2. 2

   Finely chop enough lemongrass from lower 6 inches of stalks to measure 1/4 cup total.

3. 3

   In a small saucepan combine lemongrass and 1 cup tomato water and simmer, uncovered, 10 minutes.

4. 4

   Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin.

5. 5

   Heat mixture over low heat, stirring, until gelatin is dissolved.

6. 6

   In a large bowl stir gelatin mixture into remaining 5 cups tomato water.

7. 7

   Chill tomato-water mixture, covered, at least 8 hours and up to 1 day.

8. 8

   Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.

9. 9

   Divide soup among 6 bowls and just before serving add watermelon, chives, and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.