recipe 
yields
10-12 Servings
2 tablespoons unflavored gelatin*
½ cup of cold water
2 ½ cups tomato juice, separated
¼ teaspoon red pepper
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon onion juice
¾ cup diced celery
Ingredients
steps
- Soften gelatin in ½ cup cold water.
- Heat 1 cup of tomato juice on stovetop, pour over gelatin, and stir until dissolved.
- Add remaining tomato juice, pepper, salt, and Worcestershire. Chill until mixture begins to thicken and stir in remaining ingredients.
- Pour into greased mold and chill until set. Serve with herbed mayonnaise.
*Don’t be afraid to use gelatin! It gives a twist to a salad, a pump to a dessert, and a shape to a cream pie.
Date Published: 05.01.13
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- Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina
Comments 2
My wife loves tomato aspic. Her Aunt used to make it for her on every Birthday.
She misses it. This looks very similar.
Thanks
What a beautiful sentiment, thank you for sharing!