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EmailA piquant variation of the Creamy Tomato Aspic.
Yield: 6-8 servings.
- 4 cups tomato-vegetable juice
- 2 3-ounce packages of lemon gelatin
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup crumbled blue cheese
- 1/3 cup minced onion
- 1 tablespoon lime juice
Bring the juice to a boil. Dissolve the gelatin in the hot juice. Stir in Worcestershire sauce, salt and pepper. Chill until slightly thickened. Fold in the blue cheese, onion and lime juice. Pour into a 1-1/2-quart mold. Chill until firm.
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