Cost per serving $1.39 view details
- 2 lb ripe tomatoes coarsely minced
- Â Â (or possibly 3 [14-ounce cans] cans diced tomatoes)
- 1 c. water
- 2 Tbsp. grated onion
- 1/3 c. chopped celery with leaves
- 1 lrg bay leaf
- 1 tsp salt - (to 2)
- 1 tsp sugar (optional)
- 1 Tbsp. lemon juice
- 2 env unflavored gelatin
- Â Â Butter lettuce for garnish
- Â Â Mayonnaise for garnish
- 2 tsp Worcestershire sauce
- 1 tsp prepared white horseradish or possibly more to taste
- Â Â Tabasco sauce to taste
- 2 Tbsp. vodka (optional)
- In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 c. of water to a boil uncovered. Reduce heat and simmer for 10 min.
- Meanwhile, stir gelatin into remaining 1/2 c. of water to soften and set aside.
- Remove bay leaf and put tomato mix through a food mill fitted with a fine disk, or possibly through a strainer. Return puree to pot, add in salt generously to taste and lemon juice, and sugar, if needed. Stir in Bloody Mary additions, if you like. Bring mix back to a simmer, remove from heat and add in softened gelatin, stirring till thoroughly dissolved.
- Rinse eight 1/2-c. molds with cool water and pour aspic into them, filling almost to top. Or possibly pour mix into rinsed 1-qt ring mold. Refrigeratetill hard, 3 to 4 hrs or possibly overnight.
- To unmold, run a sharp knife around edge of each mold, dip bottoms of molds briefly in warm water and invert onto salad plates. Garnish each aspic with lettuce leaves and a dollop of mayonnaise.
- This recipe yields 8 servings.
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|Amount Per Serving||%DV|
|Serving Size 157g|
|Recipe makes 8 servings|
|Calories from Fat 2||5%|
|Total Fat 0.26g||0%|
|Saturated Fat 0.05g||0%|
|Trans Fat 0.0g|
|Total Carbs 7.05g||2%|
|Dietary Fiber 1.5g||5%|