Tomato Aspic

  • Serves

    serves 8


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


Step 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.

Step 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.

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