Jellied Grapefruit and Cucumber Soup
Ingredients
- 1 oz powdered gelatine
- 1 3/4 pints unsweetened grapefruit juice
- salt and pepper
- 1 cucumber peeled and grated
- 4 lemon slices to garnish
Instructions
- 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