Tomato Soup Aspic Recipe Recipe

Name: Tomato Soup Aspic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. unflavored gelatin; 1/2 c. cool water; 1 can tomato soup; 3 (3 ounce.) pkg. cream cheese, at room temperature; 1 c. minced celery; 1/2 c. minced green pepper; 1/2 c. minced stuffed olives; 1 heaping tbsp. grated onion; 2 tbsp. lemon juice; 1 c. mayonnaise; 1 tbsp. Worcestershire sauce; 1 teaspoon Tabasco; Salt to taste

Servings: persons

2 tbsp. unflavored gelatin
1/2 c. cool water
1 can tomato soup
3 (3 ounce.) pkg. cream cheese, at room temperature
1 c. minced celery
1/2 c. minced green pepper
1/2 c. minced stuffed olives
1 heaping tbsp. grated onion
2 tbsp. lemon juice
1 c. mayonnaise
1 tbsp. Worcestershire sauce
1 teaspoon Tabasco
Salt to taste

1
Soften gelatin in cool water.
2
Heat soup in double boiler, then add in cream cheese.
3
Blend thoroughly with whisk or possibly rotary beater.
4
Add in gelatin.
5
Stir till dissolved.
6
Cold, then add in other ingredients.
7
Pour into oiled 5-c. mold or possibly pan.
8
Refrigeratetill hard.
9
VARIATION: 2 c. cooked shrimp or possibly lobster may be added to this recipe.

717

kcal

Calories

Fat

Carbs

Protein

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: 2 tbsp. unflavored gelatin, 1/2 c. cool water, 1 can tomato soup, 3 (3 ounce.) pkg. cream cheese, at room temperature, and more.

Yes, Tomato Soup Aspic Recipe 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.

Tomato Soup Aspic Recipe

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