Return to Content

Tomato Aspic

Nov/Dec 2015


by in Jul 2000
Tomato Aspic
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups tomato juice, divided
  • 1 teaspoon minced onion
  • 2 bay leaves
  • 4 whole peppercorns
  • 4 cardamom seeds (or 1/8 teaspoon nutmeg)
  • pinch of cayenne pepper
  • 2 packages (3 ounces each) plain or lemon gelatin
  • watercress or lettuce, as garnish


Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve. Add remaining juice, and pour into a 1-quart mold or 8x8-inch pan. Chill until firm (at least 2 hours), then unmold. Serve over greens, plain, or with a blue cheese or other dressing.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111