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Tomato Aspic

Russ Myers


Your imagination is the only limit to the number of variations which can be used in this recipe.


★★★★★ 2 votes

4 - 6 servings
15 Min
20 Min
Stove Top


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1 Qt Tomato juice
2 Sprigs parsley
1 Stalk of celery (coarsely chopped, include tops)
2 Tbs Minced onions
1 Bay leaf (crushed)
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 tsp Basil
1 - 2 Drops liquid hot red pepper seasoning
2 Envelopes unflavored gelatin
2 Tbs Lemon juice
1pt Prepared mixed salad greens

How to Make Tomato Aspic


  • 1Simmer 2 cups tomato juice, covered, 20 minutes with parsley, celery, onions, bay leaf, salt, sugar, basil, and pepper seasoning, stirring occasionally; strain juice discarding the solids, mix in gelatin, and stir to dissolve. Mix in remaining tomato juice and lemon juice. Pour into an ungreased 1 quart ring mold and chill until firm, at least 4 hours. To serve, unmold on a flat round platter, fill the center, and decorate base with greens. May be topped with French dressing or mayonnaise.

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About Tomato Aspic

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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