Prep 5 hrs
Cook 10 mins
My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)
- 3 envelopes unflavored gelatin
- 3 cups cold tomato juice
- 2 cups tomato juice, heated to boiling
- 1⁄4 cup lemon juice
- 2 tablespoons sugar
- 1 1⁄2 teaspoons Worcestershire sauce
- 4 -6 dashes hot pepper sauce
- In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
- Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
- Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
- Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
- To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
- **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.
I haven't had tomato aspic in years, but made this up yesterday and had it for supper. Really good, sorta like a Virgin Mary on in gelatin form. I made it up in medium sized individual molds and cut the recipe in half, worked well. DH and I both liked it quite well. This would be terrific on a hot night for supper with something on the grill, will definitely make this again.