Jellied Grapefruit and Cucumber Soup

jellied grapefruit and cucumber soup

Jellied Grapefruit and Cucumber Soup

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Servings: 4
Calories: 133
Prep Time 10 minutes
Cook Time 10 minutes


  • 1 oz powdered gelatine
  • 1 3/4 pints unsweetened grapefruit juice
  • salt and pepper
  • 1 cucumber peeled and grated
  • 4 lemon slices to garnish


  • 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.
  • As the grapefruit mixture begins to thicken, stir in the grated cucumber. Allow the mixture to set in the refrigerator for about 2 hours.
  • 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,
Calories: 133 kcal
Carbohydrates: 26 g
Protein: 8 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 20 mg
Potassium: 463 mg
Fiber: 1 g
Sugar: 24 g
Vitamin A: 72 IU
Vitamin C: 68 mg
Calcium: 36 mg
Iron: 1 mg
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