1 1/2 tablespoons of unflavored gelatin
3 1/2 cups of chicken broth
1/2 cup of finely chopped onion
1/2 teaspoon of salt
3 tablespoons of lemon juice
1/2 teaspoon of Worcestershire sauce
a few drops of pepper sauce
black pepper to taste
2 medium cucumbers
1/4 cup of chopped bell pepper
2 tablespoons of chopped fresh parsley
thin slices of lemon
1 1/2 tablespoons of unflavored gelatin
3 1/2 cups of chicken broth
1/2 cup of finely chopped onion
1/2 teaspoon of salt
3 tablespoons of lemon juice
1/2 teaspoon of Worcestershire sauce
a few drops of pepper sauce
black pepper to taste
2 medium cucumbers
1/4 cup of chopped bell pepper
2 tablespoons of chopped fresh parsley
thin slices of lemon
Soak the gelatin in 1/2 cup of chicken broth
Cook the remaining broth slowly with onion and salt for about 10 minutes
Remove from heat
Add the softened gelatin, lemon juice, Worcestershire sauce, pepper sauce, and black pepper
Stir until the gelatin dissolves
Let it cool and refrigerate until it thickens slightly
Peel the cucumbers, remove seeds, and grate coarsely
Add to the gelatin mixture with bell pepper and parsley
Refrigerate for 4 hours or more
Serve in soup bowls garnished with lemon slices, cut in half
Serves 6.
