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Jellied Tomato Soup

Western.Chefs's picture
Ingredients
  Plain unflavored gelatin/2 envelopes 2 Tablespoon
  Canned tomatoes 20 Ounce (1 No.2 Can, 2 1/2 Cup)
  Beef bouillon cubes 2
  Water 2 1⁄4 Cup (36 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 2 1⁄2 Tablespoon
  Minced onion 2 Teaspoon
  Salt 1 Teaspoon
Directions

Soak the gelatin in 1/2 c of the tomatoes for 5 min.
Heat the rest of the tomatoes with the bouillon cubes, broken in pieces, the water lemon juice, lemon rind, onion, and salt.
Add the soaked gelatin, and stir until dissolved.
Cool slightly, then strain into bouillon cups.
Chill until set, and just before serving, beat lightly with a fork.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tomato

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