Individual Tomato Aspics

Oxmoor House
8 servings


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1 (28-ounce) can whole tomatoes, undrained
4 stalks celery with leaves, cut in half
3 tablespoons chopped onion
2 tablespoons lemon juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon paprika
3 envelopes unflavored gelatin
1 (24-ounce) can vegetable cocktail juice, divided
1 (8-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) can sliced water chestnuts, drained and chopped
1 hard-cooked egg, chopped
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 1/2 tablespoons finely chopped pimiento-stuffed olives
Lettuce leaves


Combine tomatoes, celery stalks, onion, lemon juice, bay leaf, salt, and paprika in a large, heavy saucepan. Cover and cook over medium heat 15 minutes. Strain mixture, reserving tomato juice and discarding vegetables and bay leaf. Return tomato juice to saucepan.

Dissolve gelatin in 1/2 cup vegetable cocktail juice, stirring well. Add gelatin mixture to tomato juice in saucepan. Add additional vegetable cocktail juice to yield 4 cups. Chill until mixture reaches the consistency of unbeaten egg whites.

Fold in artichoke hearts, water chestnuts, egg, celery, green pepper, and olives. Pour mixture evenly into 8 lightly oiled 1/2-cup heart-shaped molds. Refrigerate until firm.

Unmold aspics onto individual lettuce-lined salad plates; garnish each with a dollop of mayonnaise.

Created date

February 2010