Cucumber-Tomato Aspic

Southern Living
Cucumber-Tomato Aspic Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Mold this tangy aspic in mini muffin pans to make individual condiment-size servings that are delicious with a green salad, chicken, pork chops, or catfish.


Makes 16 to 20 servings


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1 (1-oz.) package unflavored gelatin
1 cup cranberry juice
3 cups low-sodium tomato juice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
6 to 8 dashes of hot sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1 3/4 cups chopped cucumber


Hands-on: 20 Minutes
Total: 4 Hours, 20 Minutes

1. Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes.

2. Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat. Pour over gelatin mixture, and stir until gelatin dissolves. Whisk in parsley and next 5 ingredients.

3. Spread cucumbers in a 4-cup mold; pour gelatin mixture over cucumbers. Chill 4 hours or until set. Dip bottom of mold in warm water for about 15 seconds. Unmold onto a serving plate.

Mini Tomato Aspics: Prepare recipe as directed in Steps 1 and 2. Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold as directed in Step 3. Makes 2 dozen Hands-on 20 min.; Total 1 hour, 20 min.

Created date

January 2014