Cucumber-Tomato Aspic

Southern Living, March 2014, page 89. Mold this tangy aspic in mini muffin pans to make individual condiment-size servings that are delicious with a green salad, chicken, pork chops, or catfish.

Cucumber-Tomato Aspic

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (1-oz.) package unflavored gelatin

  • 1

    cup cranberry juice

  • 3

    cups low-sodium tomato juice

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 1

    tablespoon olive oil

  • 1

    teaspoon Worcestershire sauce

  • 6 to 8

    dashes of hot sauce

  • ½

    teaspoon celery salt

  • ½

    teaspoon garlic salt

  • cups chopped cucumber

Directions

1. Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes. 2. Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat. Pour over gelatin mixture, and stir until gelatin dissolves. Whisk in parsley and next 5 ingredients. 3. Spread cucumbers in a 4-cup mold; pour gelatin mixture over cucumbers. Chill 4 hours or until set. Dip bottom of mold in warm water for about 15 seconds. Unmold onto a serving plate. Mini Tomato Aspics: Prepare recipe as directed in Steps 1 and 2. Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold as directed in Step 3. Makes 2 dozen Hands-on 20 min.; Total 1 hour, 20 min.


Nutrition

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