Yield
6 servings

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

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