Chilled Lemongrass-Tomato Soup

• 3 stalks fresh lemongrass
• 6 cups tomato water
• 1 1/2 teaspoons unflavored gelatin
• a 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 lemongrass and trim root ends.
2. Finely chop enough lemongrass from lower 6 inches of stalks to measure 1/4 cup total.
3. In a small saucepan combine lemongrass and 1 cup tomato water and simmer, uncovered, 10 minutes.
4. Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin.
5. Heat mixture over low heat, stirring, until gelatin is dissolved.
6. In a large bowl stir gelatin mixture into remaining 5 cups tomato water.
7. Chill tomato-water mixture, covered, at least 8 hours and up to 1 day.
8. Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.
9. Divide soup among 6 bowls and just before serving add watermelon, chives, and mint.

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

Taken from www.epicurious.com/recipes/food/views/chilled-lemongrass-tomato-soup-15231 (may not work)