Ingredients for Peppery Tomato Aspic
- Unflavored Gelatin
- Worcestershire Sauce
- 1/4 cup cold water
- 1/2 teaspoon hot pepper sauce (or to taste)
- 2 cups tomato juice
- Red Pepper
- 1/4 cup finely chopped yellow onion
- Snow Peas
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How to Make Peppery Tomato Aspic
- Bloom the gelatin: In a small bowl, sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup of cold water. Let stand for 5-7 minutes to soften.
- Simmer the tomato mixture: In a medium saucepan, combine 2 cups of tomato juice, 1/2 cup of chopped red bell pepper, and 1/4 cup of finely chopped yellow onion. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally.
- Puree and incorporate gelatin: Carefully transfer the simmered tomato mixture to a food processor or blender. Puree until smooth. Add 1 tablespoon of Worcestershire sauce and 1/2 teaspoon of hot pepper sauce (adjust to your preferred spice level). Stir in the softened gelatin until completely dissolved.
- Set the aspic: Pour the mixture into a rinsed 6-cup mold or 8 individual ramekins.
- Chill thoroughly: Cover the mold(s) tightly with foil and refrigerate for at least 6 hours, or until completely firm.
- Unmold and serve: To unmold, carefully run a thin knife around the edge of the mold. Invert onto a serving plate. Garnish with fresh basil leaves, chopped chives, or a drizzle of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
154g
Fat
0g
Carbs
18g
