Tomato Aspic

A refreshing tomato aspic recipe with the taste of vegetable juice and crisp chopped celery and onion. Lovely served as a side to my Ham Salad for Two, or any other favorite salad. Makes a lovely colorful touch to a summer evening salad plate.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 1 20

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 177.4 kcal

Equipment

1 Mixing Bowl For dissolving gelatin
1 Saucepan For simmering vegetable juice
1 Whisk or Spoon For stirring ingredients
1 Measuring Cups/Spoons For accurate ingredient portions
4 Individual Ramekins or Molds For setting and serving aspic

Ingredients

Main

1 .25 ounce envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice such as V-8®
1 dash Worcestershire sauce or to taste (Optional)
2 cloves
1 bay leaf
½ cup chopped onion
½ cup chopped celery

Instructions

Fully dissolve gelatin in boiling water in a mixing bowl.
Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
Stir onion and celery into vegetable juice.
Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
Refrigerate until set completely, about 1 hour.

Notes

Achieving a perfectly clear aspic is key; ensure your gelatin is completely dissolved in boiling water to prevent any grittiness. For enhanced depth of flavor, allow the spices to steep in the warm vegetable juice for a few extra minutes off the heat before straining. Consider adding a splash of lemon juice to brighten the tomato flavor and balance the richness. For elegant presentation, serve in individual ramekins or small molds, lightly oiled for easy unmolding. Chill for at least 2-3 hours for a firm, stable set.