Tomato Aspic With Vegetables Recipe

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.


MethodMain Ingredient


 Unflavored gelatin3 Tablespoon (3 Envelopes)
 Cooked shrimp1 Tablespoon, chilled (for garnish)
 Cold water3⁄4 Cup (12 tbs)
 Tomato juice2 1⁄2 Cup (40 tbs)
 Tomato paste6 Ounce (1 Can)
 Vinegar1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Basil1 1⁄2 Teaspoon
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Black pepper powder1⁄8 Teaspoon
 Onion powder1⁄8 Teaspoon
 Worcestershire1⁄2 Teaspoon
 Chopped celery1 Cup (16 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Avocado1 , diced
 Canned sliced ripe olives2 1⁄4 Ounce (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 886 Calories from Fat 330

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2956.1 mg123.2%

Total Carbohydrates 97 g32.5%

Dietary Fiber 29.2 g116.8%

Sugars 53.9 g

Protein 57 g114.3%

Vitamin A 141.2% Vitamin C 415.7%

Calcium 31.7% Iron 69.5%

*Based on a 2000 Calorie diet


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.



Lynn Johnston says :

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
Posted on: 18 December 2009 - 10:27pm