You are here

Tomato-Cheese Aspic

The.french.connection's picture
Ingredients
  Canned tomato juice 18 Ounce (1 Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Celery stalks 2 , cut up
  Thin onion slice 1
  Cream cheese 6 Ounce, cubed and softened (Two 3 Ounce Packages)
  Stuffed green olives 1⁄4 Cup (4 tbs)
  Ice 1 Cup (16 tbs), cracked or crushed
Directions

Put 1/2 cup tomato juice into blender container.
Sprinkle on gelatin.
Add sugar and salt.
Heat remaining tomato juice to boiling in small saucepan.
Pour into blender container.
Cover; blend at low speed until gelatin is dissolved.
Add celery, onion, and cream cheese.
Cover; blend at medium speed until vegetables are chopped.
Add olives and ice.
Cover; blend at medium speed until ice is melted.
Pour into 5-cup mold.
Chill several hours, or until firm.
Unmold onto salad greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Cheese
Interest: 
Everyday

Rate It

Your rating: None
4.175
Average: 4.2 (12 votes)