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Creamy Tomato Aspic

by

Yield: 4 servings.

An ideal summer luncheon dish with slices of cold meat.

Ingredients:

  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 8-ounce can tomato sauce
  • 1 tablespoon lime juice
  • 1/2 cup sour cream
  • 1/4 cup Chablis wine
  • 1/4 teaspoon salt
  • 2 tablespoons minced onion
  • 2 teaspoons minced fresh parsley
  • 1/2 cup celery, chopped fine

Instructions:

Soften the gelatin in the water. Heat the tomato sauce to boiling, then dissolve the gelatin in it. Stir in all the in-gredients except the celery. Chill until the mixture thickens, then fold in the celery. Turn into a 1-quart mold and chill until firm, about 4 hours.
Updated Monday, July 23rd, 2007
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