Jellied Cucumber, Herb And Lime Soup

• 1 1/4-ounce envelope unflavored gelatin
• 1/4 cup cool water
• 2 cups chicken stock
• 1 large cucumber, peeled, seeded and coarsely chopped
• 3 scallions, green and white parts sliced thin
• 13 cup fresh lime juice, or to taste
• 3 tablespoons chopped fresh dill
• 2 tablespoons snipped fresh chives
• Salt and freshly ground black pepper to taste
• Lime slices for garnish

1. In a cup, soften the gelatin in the water for five minutes.
2. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
3. Put the mixture into a food processor, along with the cucumber, scallions and lime juice.
4. Process until mixture is smooth, with a little texture (not a fine puree).
5. Season with dill, chives, salt and pepper.
6. Add more lime juice if desired.
7. Pour into a bowl, cover and refrigerate three hours or overnight.
8. When ready to serve, use a large spoon to stir the solids throughout the jellied soup.
9. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.

unflavored gelatin, water, chicken stock, cucumber, scallions, lime juice, dill, fresh chives, salt

Taken from cooking.nytimes.com/recipes/6878 (may not work)