Tomato Aspic With Blue Cheese Topping
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Tomato juice||1 Can (10 oz), divided|
|Grated onion||2 Tablespoon|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Blue cheese topping||1⁄2 Cup (8 tbs)|
Soften gelatin in 1 1/2 cups tomato juice at room temperature; heat to dissolve gelatin.
While warm, add onion, remainder of tomato juice, and salt.
Chill until slightly thickened.
Add green pepper and celery.
Pour into prepared mold and chill until firm.