Saveur

This is a classic from the Woman's Industrial Exchange in Baltimore.

4 cups tomato juice
1 small yellow onion, peeled and chopped
2 stalks celery, chopped
6 sprigs parsley
Juice of 1⁄2 lemon
1 tbsp. sugar
1 bay leaf
3 whole cloves
Pinch salt
4 black peppercorns
2 tbsp. gelatin

1. Mix together tomato juice, onions, celery, parsley, lemon juice, sugar, bay leaf, cloves, and peppercorns in a pot and bring to a boil. Reduce heat to low and simmer 30–40 minutes.

2. Soften gelatin in 1/2 cup water. Strain juice, discarding solids. Return to pot and stir in gelatin until dissolved. Pour into a lightly oiled 8" × 8" pan or ring mold, cover with plastic wrap, and chill until firm, about 4 hours. Serve with mayonnaise, if you like.

This article was first published in Saveur in Issue #37