Tomato Aspic Recipe

Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad.

Hands On Time:
30 mins
Total Time:
6 hrs 35 mins
8 to 10 - servings


  • 2 tablespoons unflavored gelatin

  • ¼ cup cold water

  • ¼ cup boiling water

  • 4 cups tomato juice

  • 1 tablespoon onion, minced

  • 1 teaspoon sugar

  • 1 teaspoon table salt

  • 1 teaspoon seasoned salt

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon celery seeds

  • 2 bay leaves

  • 2 whole cloves

  • 2 tablespoons fresh lemon juice

  • Fresh parsley, for garnish


  1. Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.

  2. Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.

  3. Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.

    Tomato Aspic
    Southern Living


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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