Ingredients
- 2 cups tomato juice
- l cup white wine vinegar
- 4 lrge cucumbers, peeled and thinly sliced
- 2 enveloped unflavoured gelatin
- 1 tblsp onion juice
- salt, black pepper and cayenne
- Place one cup tomato juice in a saucepan with vinegar,add cucumber slices and bring to a boil. Lower heat and summer til cucumber is tender. Set a fine sieve over a bowl and puree cucumbers through with the back of a spoon. Dissolve gelatin in remaining cup of tomato juice, add to pureed cucumber and stir in onion juice, salt, pepper and cayenne to taste.
- Pour the mixture into a saucepan and stir over very low heat for 3 to 4 mins. Oil a ring mold and fill with the aspic mixture. Chill until set.
- To serve, unmold on a serving plate and you can put meat, vegetable or egg salad into the center
Directions
See above
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Submitted 6/13/05.
Source: My tomato cookbook
Submitted By: Dorothy Painter
Avebury69@aol.com
Tomato aspic with cucumber