Gazpacho Aspic

Recipe from Southern Living

More From Southern Living


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gazpacho Aspic Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy