Creamy Tomato Aspic


1 envelope unflavored gelatin
1/4 cup water
1 8-ounce can tomato sauce
1 tablespoon lime juice
1/2 cup sour cream
1/4 cup Chablis wine
1/4 teaspoon salt
2 tablespoons minced onion
2 teaspoons minced fresh parsley
1/2 cup celery, chopped fine


Soften the gelatin in the water. Heat the tomato sauce to boiling, then dissolve the gelatin in it. Stir in all the in-gredients except the celery. Chill until the mixture thickens, then fold in the celery. Turn into a 1-quart mold and chill until firm, about 4 hours.


4 servings.


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