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Tomato Aspic

American.Kitchen's picture
Tomato Aspic has a fine taste. Tomato Aspic gets its taste from tomato juice mixed with sugar, celery, red pepper and gelatin. Tomato Aspic is inspired by many food chains worldwide.
  Canned tomato juice 20 Ounce (1 No 2 Can)
  Sugar 1⁄2 Teaspoon
  Stalk celery 1 (Whole)
  Red pepper/Black pepper 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)

Put the tomato juice in a pot with the celery stalk, onion, all seasonings, and 1 cup water.
Boil for 15 minutes.
Shut off the fire, let the liquid become lukewarm, and strain it through a colander into another pot.
Dissolve the gelatin in 1 cup hot water.
Add to the tomato juice.
Boil for 5 minutes, stirring.
Pour the hot liquid into aspic molds, let cool, then place in the refrigerator to jell.

Recipe Summary

Difficulty Level: 
South American
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 294 Calories from Fat 7

% Daily Value*

Total Fat 0.85 g1.3%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1100 mg45.8%

Total Carbohydrates 59 g19.5%

Dietary Fiber 8.8 g35.1%

Sugars 36.7 g

Protein 21 g42%

Vitamin A 58% Vitamin C 217.7%

Calcium 17% Iron 23.4%

*Based on a 2000 Calorie diet

Tomato Aspic Recipe