Peppery Tomato Aspic

1. 1

   In small bowl, sprinkle gelatin over cold water and let stand to soften.

2. 2

   In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.

3. 3

   In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.

4. 4

   Pour into a rinsed 6-cup mould or 8 individual moulds.

5. 5

   Cover with foil.

6. 6

   Chill until firm, at least 6 hours.

7. 7

   To serve unmould onto serving plate.

8. 8

   Garnish with garnish ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.