Tomato Aspic
20m prep 30m cook 4h ready
A savory tomato aspic molded with vegetables and lump crabmeat, served chilled. This retro dish is perfect for a light lunch or appetizer.
Ingredients
- 4 cups tomato juice
- ½ cup tomato puree
- ½ medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons lemon juice
- (1 tablespoon balsamic vinegar)
- 2 teaspoons sugar
- 2 teaspoons dried basil, tarragon, thyme, and/or oregano or 2 tablespoons chopped fresh herbs
- 1 teaspoon black peppercorns
- 1 whole clove
- 1 bay leaf
- 2 envelopes (5 teaspoons) unflavored gelatin
- ½ cup cold water
- Diced avocado
- Sliced or diced cucumber
- Diced yellow bell pepper
- Lump crabmeat, picked over for shells and cartilage, flaked
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chopped cilantro, basil, or tarragon
- Herb sprigs, or thinly sliced vegetables, such as bell peppers or green onions
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 cups tomato juice
- ½ cup tomato puree
- ½ medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons lemon juice
- (1 tablespoon balsamic vinegar)
- 2 teaspoons sugar
- 2 teaspoons dried basil, tarragon, thyme, and/or oregano or 2 tablespoons chopped fresh herbs
- 1 teaspoon black peppercorns
- 1 whole clove
- 1 bay leaf
- 2 envelopes (5 teaspoons) unflavored gelatin
- ½ cup cold water
- Diced avocado
- Sliced or diced cucumber
- Diced yellow bell pepper
- Lump crabmeat, picked over for shells and cartilage, flaked
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chopped cilantro, basil, or tarragon
- Herb sprigs, or thinly sliced vegetables, such as bell peppers or green onions
Let's Cook
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Step 1.
Combine in a medium saucepan and simmer, covered, for 30 minutes: 4 cups tomato juice; ½ cup tomato puree; ½ medium onion, chopped; 2 celery ribs, chopped; 2 tablespoons lemon juice; (1 tablespoon balsamic vinegar); 2 teaspoons sugar; 2 teaspoons dried basil, tarragon, thyme, and/or oregano or 2 tablespoons chopped fresh herbs; 1 teaspoon black peppercorns; 1 whole clove; 1 bay leaf
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Step 2.
Combine in a large bowl and let stand for 5 minutes to soften the gelatin: 2 envelopes (5 teaspoons) unflavored gelatin; ½ cup cold water
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Step 3.
Strain the hot tomato juice mixture, then taste and add salt if needed. Stir 3 ½ cups of it into the gelatin and refrigerate. When it is the consistency of raw egg whites, about 2 hours, layer it in a lightly oiled 6- to 8-cup mold or bowl with up to 3 cups of any combination of the following: Diced avocado; Sliced or diced cucumber; Diced yellow bell pepper; Lump crabmeat, picked over for shells and cartilage, flaked; 1 jalapeño pepper, seeded and minced; 1 tablespoon chopped cilantro, basil, or tarragon
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Step 4.
Refrigerate until set, at least 3 hours, but preferably overnight. Unmold the aspic onto a platter and garnish with: Herb sprigs, or thinly sliced vegetables, such as bell peppers or green onions
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