Tomato and Cucumber Aspic
Number of servings : 6 Prep time: Cooking time: 1 ½ hour Type of meal : | Side Dishes |
Number of servings : 6
Cooking time: 1 ½ hour
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 envelope unflavoured gelatin (10 mL/2 tsp)
3 cans (170 oz/5-1/2 oz) hot-style vegetable juice cocktail
5 mL (1 tsp) low-sodium Worcestershire sauce
0.5 mL (1/8 tsp) hot red pepper sauce (optional)
5 mL (1 tsp) dried dill weed
2 mL (1/2 tsp) grated lemon rind
Nonstick cooking spray
125 mL (1/2 cup) seeded and finely chopped cucumber
50 mL (1/4 cup) finely chopped sweet green, red, or yellow pepper
2 large green onions with tops, finely sliced
- In a medium-size bowl, sprinkle the gelatin over 1 can of the vegetable juice; let stand for 1 minute. In a medium-size saucepan, bring the remaining vegetable juice, Worcestershire sauce, and red pepper sauce (if using) to a boil. Add to gelatin; stir until gelatin dissolves completely.
- Stir in the dill weed and lemon rind. Cover gelatin mixture with plastic wrap; refrigerate for 2-1/2 hours or until thickened but not solid (a spoon will leave an impression when drawn through it).
- Coat a 875 mL (3 1/2 cup) mould with cooking spray. Fold the cucumber, green pepper, and green onions into juice mixture. Spoon into mould. Cover and refrigerate for 2 1/2 hours more or until firm. To serve, unmould salad onto plate. Tuck leaf lettuce around base of salad.
Imported on 2011-01-20 16:41:26 — Original ID:187