Food and Recipes Recipes Ranch Tomato Aspic 1.0 (1) 1 Review Back in the day, congealed salads were a familiar friend on Southern tables for every occasion, from holiday spreads to make-ahead meals. With its signature jiggle and attention-grabbing hue, a gelatin salad might seem so wrong to some, but it's always tasted so right to Southerners. Citrusy delights speckled with grapes, nectarines, and cherries always made a bright entrance, but a certain tomato-inspired recipe might've been the ultimate staple when Mama was expecting company: tomato aspic.This ranch-infused rendition, submitted by Nel Beck of Fort Payne, Alabama, ran in our September 1983 edition of Southern Living. A passionate love for ranch dressing runs deep here in the South, and this ranch tomato aspic makes a statement on any spread. With chopped green pepper and celery giving a lovely crunch, this recipe makes a case for skipping those lime gelatin packets—A little expected, no?—and going with a tomatoey kick instead. This Christmas, bring back this lost classic with an herby ranch twist. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 18, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Causey Active Time: 15 mins Total Time: 4 hrs 15 mins Yield: Serves 10 (serving size: 1 slice) Ingredients 2 envelopes unflavored gelatin 1/4 cup cold water 1/2 cup water 1 (10 3/4-oz.) can tomato soup, undiluted 1 (6-oz.) can tomato juice 1 (.4-oz.) package buttermilk salad dressing mix 2 tablespoons lemon juice 1/2 teaspoon celery seeds 1/2 cup mayonnaise 1 cup chopped green bell pepper 1 cup chopped celery Lettuce leaves (optional) Directions Soften gelatin in1/4 cup cold water. Bring 1/2 cup water to a boil; add gelatin mixture, stirring until dissolved. Add next 5 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Remove from heat, and cool; stir in mayonnaise. Chill until consistency of unbeaten egg white. Stir in green pepper and celery. Pour mixture into a lightly greased (with cooking spray) 6-cup mold; chill until firm, 4 hours. Unmold on lettuce leaves, if desired. Print