Gazpacho Aspic Recipe

Name: Gazpacho Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 1 tablespoon sugar; 1/4 teaspoon salt; 1 beef bouillon cube; 1 1/4 cups water, divided; 3 tablespoons lemon juice; 1/8 teaspoon hot sauce; 1 (14.5-ounce) can diced Italian-style tomatoes, well drained; 1/2 cup finely chopped celery; 1/4 cup finely chopped green bell pepper; 2 tablespoons sliced green onions; Lettuce leaves; Mayonnaise (optional)

Servings: persons

1 envelope unflavored gelatin
1 tablespoon sugar
1/4 teaspoon salt
1 beef bouillon cube
1 1/4 cups water, divided
3 tablespoons lemon juice
1/8 teaspoon hot sauce
1 (14.5-ounce) can diced Italian-style tomatoes, well drained
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tablespoons sliced green onions
Lettuce leaves
Mayonnaise (optional)

1
Combine first 4 ingredients and 1/4 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve. Remove from heat.
2
Stir in remaining 1 cup water, lemon juice, and hot sauce; chill until mixture is the consistency of unbeaten egg white.
3
Stir in tomatoes and next 3 ingredients; spoon into 6 lightly oiled 1/2-cup molds. Chill until firm.
4
Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1 tablespoon sugar, 1/4 teaspoon salt, 1 beef bouillon cube, and more.

Yes, Gazpacho Aspic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Aspic

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