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Tomato Aspic

Rita Clements

By August 2002Comments

2 1/2 tablespoons unflavored gelatin
1 quart tomato juice (4 cups)
1 small can spicy tomato juice, such as V-8 or Bloody Mary mix
1 1/2 teaspoons salt
1/4 teaspoon finely ground black pepper
6 whole cloves
2 bay leaves
1 tablespoon sugar
1 1/2 teaspoons powdered mustard
dash Worcestershire sauce
1 medium onion, puréed in a food processor or grated by hand, including juice
1 additional medium onion, finely chopped (optional, if you especially like onion)
1 cup finely chopped celery
1 1/2 cup finely chopped green bell pepper

Note: You will need 8 individual molds.

In a large bowl, dissolve gelatin in 1/4 cup water (takes about 5 minutes). Meanwhile, place next 9 ingredients in a saucepan over high heat and bring to a simmer. Reduce heat and continue simmering for 15 minutes. Strain, then pour over the dissolved gelatin and stir. Let cool to about room temperature, then stir in onion, celery, and bell pepper.

Pour into molds and refrigerate until gelatin sets, about 2 hours. To unmold, invert onto a platter and cover with a hot, damp towel or cloth until loosened. Serves 8.

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