Gazpacho Aspic

Southern Living
6 servings


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1 envelope unflavored gelatin
1 tablespoon sugar
1/4 teaspoon salt
1 beef bouillon cube
1 1/4 cups water, divided
3 tablespoons lemon juice
1/8 teaspoon hot sauce
1 (14.5-ounce) can diced Italian-style tomatoes, well drained
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tablespoons sliced green onions
Lettuce leaves
Mayonnaise (optional)


Combine first 4 ingredients and 1/4 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve. Remove from heat.

Stir in remaining 1 cup water, lemon juice, and hot sauce; chill until mixture is the consistency of unbeaten egg white.

Stir in tomatoes and next 3 ingredients; spoon into 6 lightly oiled 1/2-cup molds. Chill until firm.

Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.

Created date

April 2000