Tomato Aspic
By: Sheri Wetherell
Published: Thursday, December 15, 2011 - 12:05pm

Ingredients




2 cups vegetable juice or Bloody Mary mix, cold and divided
2 1/2 cups vegetable juice or Bloody Mary mix, heated until hot
3 tablespoons unflavored gelatin (3 envelopes)
1 tablespoon lemon juice
1 cup diced onion
1 diced celery
Handful of sliced black olives
1 avocado, sliced
Mayonnaise for garnish

Preparation

1 Place 1-1/2 cups of cold vegetable juice in a bowl and sprinkle the gelatin over the top. Let stand for 5 minutes so the gelatin softens. 2 Add 2-1/2 cups of vegetable juice to saucepan and heat until hot; remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice (about 5 minutes). Pour in the remaining 1 cup of cold juice and lemon juice. 3 Pour into a bowl, mold or individual cups, and chill until firm. 4 Serve with sliced avocado and a dollop of mayo.

About

Aspics, savory gelatin molds typically made with consommé or meat stock, are a near-forgotten retro favorite. This easy recipe, made with a slightly spicy Bloody Mary mix, is an excellent side dish for any holiday meal.