|Tomato juice||3 Cup (48 tbs)|
|Celery stalk with leaves||1|
|Onion||1 Small, quartered|
|Crushed bay leaf||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Unflavored gelatin||4 Teaspoon|
|Kelp powder||1⁄2 Teaspoon|
|Tamari soy sauce||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
In a one quart saucepan, combine two cups tomato juice, celery stalk, cut into 3 inch pieces, onion quarters, parsley sprigs, salt, crushed bay leaf and cayenne.
Place saucepan over medium heat and bring to boil; reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and strain mixture; set aside.
Meanwhile, put one cup of tomato juice in a small bowl.
Sprinkle gelatin over top and allow to stand until softened (about 5 minutes).
Add softened gelatin to hot tomato mixture, from step two, and stir until gelatin is dissolved.
Stir in kelp powder, honey, soy sauce, lemon juice and horseradish.
Pour cooled tomato mixture into a one quart ring mold, which has been rinsed in cold water, and place in refrigerator for several hours to chill, until firm.
Remove tomato aspic from refrigerator and run a spatula around the edge of mold to loosen it; invert over a serving dish; shake gently to release.
If necessary, place a hot, damp dishtowel over inverted mold, and shake again to release.
Surround aspic with salad greens or watercress.
Center may be filled with coleslaw, chicken, potato or egg salad or cottage cheese as desired.