Chilled Lemon Grass-Tomato Soup

• 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

1. 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.
2. 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.
3. Divide soup among 6 bowls and just before serving add watermelon, chives, and mint

lemon grass, tomato water, unflavored gelatin, watermelon, fresh chives, mint leaves

Taken from www.epicurious.com/recipes/member/views/chilled-lemon-grass-tomato-soup-1261669 (may not work)