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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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1 Comment

Lynn Johnston's picture
I have been searching for a recipe that came with a Tupperware mould that I bought years ago. It was for a mixed vegetable aspic that was a delight. Your recipe is about the nearest I could find and I'm going to try it tonight. Thank you
Tomato Aspic With Vegetables Recipe