Chilled Lemon Grass Tomato Soup Recipe

Ingredients

3 stalks fresh lemon grass*

6 cups tomato water (recipe follows)

1 1/2 teaspoons unflavored gelatin

1-inch-thick slice watermelon

1 tablespoon finely chopped fresh chives

2 teaspoons finely chopped fresh mint leaves

Preparation

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