Campbell's Soup & Lemon Jell-O Tomato Aspic

READY IN: 4hrs 20mins
Recipe by origamifreak

Mom used to make this for Thanksgiving or Christmas, depending on which one we were hosting that year (we alternated with my uncle's family). I loved it as a kid, although it's one of those frequently scorned foods. No wonder, as it is incredibly sweet.

Top Review by Foggy Kitchen

Lemon Jello as base is sooo wimpy! Way too sweet. Aspic is glorious presentation, but taste here is seriously devalued

Ingredients Nutrition

  • 1 (12 ounce) can condensed tomato soup (we always used Campbell's)
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 2 tablespoons cider vinegar
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup frozen peas

Directions

  1. Heat undiluted soup in pan on the stove.
  2. Add jello and stir to dissolve.
  3. When dissolved, remove from heat and add vinegar and vegetables.
  4. Pour into a square Pyrex dish and chill until set.
  5. Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
  6. Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
  7. Serve in squares on lettuce leaves.

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