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Gazpacho Aspic

Yield 6 servings


  • 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)

How to Make It

  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.

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

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

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