-
1
Peel the cucumbers and cut each one in half lengthwise.
-
2
Use a spoon to carve out the seedy center section of each half cucumber.
-
3
Discard the seeds and cut the cucumbers into 1-inch pieces.
-
4
Pile the pieces into a blender.
-
5
Peel the half onion and cut into 1-inch pieces.
-
6
Put the onion into the blender with the cucumber pieces and add the vinegar, salt, and white pepper.
-
7
Puree the cucumber soup and chill it.
-
8
Make the watermelon jelly.
-
9
Put the watermelon chunks in a blender with the sugar and lemon juice and puree.
-
10
Strain the puree to yield 2 cups watermelon juice.
-
11
Put 1/2 cup of the watermelon juice in a small saucepan and sprinkle the gelatin over the surface.
-
12
Allow the gelatin to soften for 5 minutes, then put the saucepan over high heat and stir until the gelatin is dissolved and the juice is beginning to boil.
-
13
Put a pinch of sesame seeds into each of 4 paper cups.
-
14
Stir the hot gelatin mixture into the remaining watermelon juice and distribute the mixture evenly among the 4 cups, pouring the mixture over the sesame seeds.
-
15
Chill the jelly in the paper cups until it is firmly set, about an hour.
-
16
To remove the jelly from the cups, dip the cups one at a time in hot water and then invert them into a serving bowl.
-
17
To serve, invert one watermelon jelly into the center of each of 4 wide-rimmed soup bowls, then ladle about 3/4 cup of the cucumber soup around each watermelon jelly.
-
18
Serve cold.
