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Tomato Aspic With Vegetables

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Tomato Aspic With Vegetables is an easy to prepare side dish. Enjoy this vegetable recipe and share to us how you feel about this Tomato Aspic With Vegetables.
  Unflavored gelatin 3 Tablespoon (3 Envelopes)
  Cooked shrimp 1 Tablespoon, chilled (for garnish)
  Cold water 3⁄4 Cup (12 tbs)
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Tomato paste 6 Ounce (1 Can)
  Vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Basil 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Black pepper powder 1⁄8 Teaspoon
  Onion powder 1⁄8 Teaspoon
  Worcestershire 1⁄2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Avocado 1 , diced
  Canned sliced ripe olives 2 1⁄4 Ounce (1 Can)

Soften gelatin in the cold water.
Bring 1 cup of the tomato juice to a boil; stir in the gelatin until dissolved.
Add the remaining tomato juice, the tomato paste, vinegar, lemon juice, basil, salt, sugar, onion powder, black pepper, and Worcestershire.
Refrigerate until partially thickened.
Stir in the celery, green pepper, avocado, and olives.
Pour into a 6-cup mold; refrigerate until set.

Recipe Summary

Side Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 901 Calories from Fat 332

% Daily Value*

Total Fat 40 g60.9%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 29.3 mg9.8%

Sodium 2989.7 mg124.6%

Total Carbohydrates 97 g32.5%

Dietary Fiber 29.2 g116.8%

Sugars 53.9 g

Protein 60 g120.6%

Vitamin A 141.8% Vitamin C 416.2%

Calcium 32.3% Iron 72%

*Based on a 2000 Calorie diet

1 Comment

Lynn Johnston's picture
Tomato Aspic With Vegetables Recipe