Jellied grapefruit and cucumber soup recipe
information
Preparation time: 10 minutes, plus chilling and setting,
Cooking time: 10 minutes,
Calories: 105 per portion
ingredients
25 g (1 oz) powdered gelatine
1 litre (1 3/4 pints) unsweetened grapefruit juice
salt and pepper
1 cucumber, peeled and grated
4 lemon slices, to garnish
1 litre (1 3/4 pints) unsweetened grapefruit juice
salt and pepper
1 cucumber, peeled and grated
4 lemon slices, to garnish
method
1. Dissolve the gelatine in 3 tablespoons of the grapefruit juice over a pan of simmering water. Add the remaining grapefruit juice, season with salt and pepper and allow to cool.
2. As the grapefruit mixture begins to thicken, stir in the grated cucumber. Allow the mixture to set in the refrigerator for about 2 hours.
3. To serve, chop the jelly roughly with a sharp knife and spoon into individual glasses. Garnish with lemon slices.
If you leave some skin on one end of the cucumber, it will be easier to hold while you are grating it.
Alternatively, you could use a food processor or vary the soup by including the cucumber skin,
2. As the grapefruit mixture begins to thicken, stir in the grated cucumber. Allow the mixture to set in the refrigerator for about 2 hours.
3. To serve, chop the jelly roughly with a sharp knife and spoon into individual glasses. Garnish with lemon slices.
If you leave some skin on one end of the cucumber, it will be easier to hold while you are grating it.
Alternatively, you could use a food processor or vary the soup by including the cucumber skin,
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
