Tomato Aspic

By LRay

The Local Palate, May 2013, page 48.

Ingredients

• 2 tablespoons unflavored gelatin
• 1/2 cup of cold water
• 2 1/2 cups tomato juice, separated
• 14 teaspoon red pepper
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 1 tablespoon onion juice
• % cup diced celery

Preparation

Step 1

1. Soften gelatin in 1/2 cup cold water.

2. Heat 1 cup of tomato juice on stovetop,
pour over gelatin, and stir until dissolved.

3. Add remaing tomato juice, pepper, salt,
and Worcestershire. Chill until mixture begins
to thicken and stir in remaining ingredients.

4. Pour into greased mold and chill until set.
Serve with Herbed Mayonnaise.

Yield: 10-12 servings.