Old Fashioned Tomato Aspic

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Old Fashioned Tomato Aspic is a classic Southern dish that’s perfect for summer gatherings. This savory gelatin salad combines tangy tomato juice with crisp vegetables for a refreshing side dish. It’s easy to make but needs time to set, so plan ahead.

You’ll need just a few simple ingredients like tomato juice, gelatin, and chopped veggies. The prep is quick – about 10 minutes to chop and mix. Then it simmers briefly before chilling for several hours. Serve it cold with a dollop of mayonnaise for a cool, retro treat your guests will love.

Exact Ingredients List

Here’s what you’ll need to make this old-fashioned tomato aspic:

• 1/2 cup room temperature water
• 2 packs of Knox gelatin
• 3 cups V8 or tomato juice
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon pepper
• Non-stick cooking spray
• Duke’s mayonnaise (for topping)

Make sure to have all these items ready before you start cooking. The room temperature water is key for properly dissolving the gelatin. Chop your onion and celery very finely for the best texture in the finished aspic.

This recipe makes about 8 servings. You can easily double it for a larger crowd. Just be sure to use a bigger mold if you increase the amounts.

Instructions

Start by mixing the gelatin with room temperature water in a bowl. Let it sit for about 5 minutes to bloom.

Next, grab a pot and add the V8 juice, chopped onion, celery, lemon juice, Worcestershire sauce, and pepper. Put it on the stove and bring to a simmer. Let it cook for 15 minutes, stirring now and then.

Add your bloomed gelatin to the hot mixture. Stir well until it’s fully dissolved.

Grab a 5-cup mold and give it a quick spray with non-stick cooking spray. This will help your aspic come out easily later.

Let the mixture cool a bit, then carefully pour it into your prepared mold.

Pop it in the fridge for 4-6 hours. You’ll know it’s ready when it’s firm to the touch.

When you’re ready to serve, flip the mold onto a plate. If it sticks, dip the mold in warm water for a few seconds to loosen it.

Top your tomato aspic with a dollop of Duke’s mayonnaise for extra flavor. Enjoy your retro side dish!

Possible Substitutes List

You can make some easy swaps in this tomato aspic recipe. For the vegetable juice, try using plain tomato juice or a mix of tomato juice and other veggie juices. Don’t have celery? Chopped bell peppers work great too.

If you’re out of fresh onions, use 1 tablespoon of onion powder instead. No lemon juice? Try white vinegar for that tangy kick. Worcestershire sauce can be replaced with soy sauce or even a dash of hot sauce for extra zip.

Here’s a handy list of substitutes:

• V8 → Plain tomato juice
• Celery → Bell peppers
• Fresh onion → Onion powder
• Lemon juice → White vinegar
• Worcestershire sauce → Soy sauce or hot sauce

You can also play with the seasonings. Add a pinch of garlic powder or dried herbs like basil or oregano for extra flavor. Remember, the goal is to make it tasty while keeping that classic tomato aspic feel.

How To Make It Diabetes-Friendly

To make this tomato aspic recipe more diabetes-friendly, you can make a few simple swaps. Start by using low-sodium vegetable juice to cut down on salt. This helps control blood pressure, which is important for diabetes management.

Replace the regular gelatin with sugar-free gelatin. This reduces the carb count without changing the texture. You can also add extra celery and reduce the onion slightly to lower the overall carb content.

Here are some more tips:

• Use fresh lemon juice instead of bottled
• Skip the mayonnaise topping or use a small amount of Greek yogurt
• Add diced cucumber for extra crunch and nutrients
• Sprinkle with fresh herbs like basil or parsley before serving

When preparing the aspic, be sure to let it cool before refrigerating. This prevents condensation that can make the top watery. Chill for at least 6 hours for the best texture.

Serve your diabetes-friendly aspic with a side salad full of leafy greens. This adds fiber to help slow sugar absorption. Remember to watch your portion size – stick to about 1/8 of the mold per serving.

Tips, Tricks & Storing

For the best results, use very ripe tomatoes in your aspic. They’ll give the dish a rich flavor. Chop your veggies finely for a smoother texture.

When unmolding, dip the mold in warm water for a few seconds. This helps loosen the aspic. Gently shake to release it onto a plate.

Try these fun variations:

• Add diced cucumber for crunch
• Mix in cooked shrimp or crab meat
• Sprinkle chopped fresh herbs on top

To store, cover tightly with plastic wrap. Your aspic will keep in the fridge for 3-4 days. Don’t freeze it, as this can ruin the texture.

Serving ideas:
• On a bed of lettuce
• With a dollop of mayo
• Alongside crackers or toast points

For a pretty presentation, use a decorative mold. Bundt pans work great too! Remember, patience is key – let it set fully before serving.