Campbell's Soup & Lemon Jell-O Tomato Aspic

Recipe by origamifreak
READY IN: 4hrs 20mins


  • 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


  • Heat undiluted soup in pan on the stove.
  • Add jello and stir to dissolve.
  • When dissolved, remove from heat and add vinegar and vegetables.
  • Pour into a square Pyrex dish and chill until set.
  • Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
  • 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.
  • Serve in squares on lettuce leaves.