Recipe
Gazpacho Aspic Recipe
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- 1 beef bouillon cube
- 1/8 tsp hot sauce
- 1 (14.5-oz) can sliced Italian-style tomatoes, well drained
- Lettuce leaves
- 3 tbsps lemon juice
- 2 tbsps sliced green onions
- 1 envelope unflavored gelatin
- 1 1/4 c water, divided
- 1 tbsp sugar
- 1/2 c finely sliced celery
- 1/4 c finely sliced green bell pepper
- Mayonnaise (optional)
Directions
- Step #1 Combine first 4 ingredients & 1/4 c water in a small saucepan; let this stand 1 min.
- Step #2 Cook over low heat/flame, stirring until gelatin & bouillon cube dissolve.
- Step #3 Remove from heat.
- Step #4 Stir in remaining 1 c water, lemon juice, & hot sauce; chill until mixture is the consistency of unbeaten egg white.
- Step #5 Stir in tomatoes & next 3 ingredients; spoon into 6 lightly oiled 1/2-c molds.
- Step #6 Chill until firm.
- Step #7 Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.
- Enjoy the Gazpacho Aspic recipe
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