Welcome to FoodieFront, where we provide delicious recipes and knowledgeable advice to improve your cooking experience. In this blog article, we’ll explore the world of nostalgia with a traditional dish that’s becoming more and more popular: tomato aspic. This chilled, savory treat is ideal for formal occasions and warm summer days. To ensure that your tomato aspic always turns out correctly, follow along as we walk you through the supplies, directions, and even some helpful equipment recommendations.
INGREDIENTS
- 4 cups tomato juice (preferably unsalted)
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce (optional, for a kick of heat)
- 1/4 cup finely chopped bell peppers (assorted colors)
- 1/4 cup finely chopped cucumber
- 1/4 cup finely chopped celery
INSTRUCTIONS
- Prepare the Gelatin: Prepare the gelatin by sprinkling the gelatin powder over cold water in the gelatin blooming dish. Give it about five minutes to “bloom” while it is sitting. This facilitates a smooth dissolution later.
- Warm the Tomato Juice: Tomato juice should be gradually warmed in a medium saucepan over low heat. Heat it to a temperature that is just warm enough to touch without bringing it to a boil.
- Combine Ingredients: Stir the warm tomato juice into the bloomed gelatin mixture. Stir the gelatin with a whisk until it completely dissolves.
- Add Flavor and Seasoning: Season with salt, black pepper, freshly squeezed lemon juice, and spicy sauce (if using) to taste. You can change the seasonings to your liking.
- Chill the Mixture: The mixture should be chilled until it reaches room temperature. Then cover it and put it in the fridge for approximately an hour. During this time, it ought to become slightly thicker.
- Incorporate Veggies: Gently combine the chilled tomato-gelatin mixture with the finely sliced bell peppers, cucumber, and celery.
- Mold and Chill: Pour the mixture carefully into your preferred serving mold or individual ramekins, then chill. Put it back in the fridge and let it chill for a minimum of 4-6 hours, or until it is completely firm.
- Unmold and Serve: Once firm, take the tomato aspic out of the fridge to unmold and serve. If using a mold, briefly dunk the mold in warm water to aid in aspic release. Onto a serving plate, flip it over. Before removing the mold from ramekins, lightly run a knife around the sides.
- Garnish and Enjoy: Enjoy your tomato aspic after garnishing it with some parsley or chives, for example. Serve it as a delicious appetizer or with fresh greens.
Tomato Aspic
Tomato Aspic is back and it's a classic treat that's wonderful for summer. Our detailed recipe offers a light and sophisticated dish for groups. Improve your dining experience right away.
Equipment
- Medium Saucepan
- Mixing Bowls
- Whisk
- Gelatin blooming bowl
- Serving mold or individual ramekins
- Refrigerator
Ingredients
- 4 cups tomato juice (preferably unsalted)
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce (optional, for a kick of heat)
- 1/4 cup finely chopped bell peppers (assorted colors)
- 1/4 cup finely chopped cucumber
- 1/4 cup finely chopped celery
Instructions
- Prepare the Gelatin: Prepare the gelatin by sprinkling the gelatin powder over cold water in the gelatin blooming dish. Give it about five minutes to "bloom" while it is sitting. This facilitates a smooth dissolution later.
- Warm the Tomato Juice: Tomato juice should be gradually warmed in a medium saucepan over low heat. Heat it to a temperature that is just warm enough to touch without bringing it to a boil.
- Combine Ingredients: Stir the warm tomato juice into the bloomed gelatin mixture. Stir the gelatin with a whisk until it completely dissolves.
- Add Flavor and Seasoning: Season with salt, black pepper, freshly squeezed lemon juice, and spicy sauce (if using) to taste. You can change the seasonings to your liking.
- Chill the Mixture: The mixture should be chilled until it reaches room temperature. Then cover it and put it in the fridge for approximately an hour. During this time, it ought to become slightly thicker.
- Incorporate Veggies: Gently combine the chilled tomato-gelatin mixture with the finely sliced bell peppers, cucumber, and celery.
- Mold and Chill: Pour the mixture carefully into your preferred serving mold or individual ramekins, then chill. Put it back in the fridge and let it chill for a minimum of 4-6 hours, or until it is completely firm.
- Unmold and Serve: Once firm, take the tomato aspic out of the fridge to unmold and serve. If using a mold, briefly dunk the mold in warm water to aid in aspic release. Onto a serving plate, flip it over. Before removing the mold from ramekins, lightly run a knife around the sides.
- Garnish and Enjoy: Enjoy your tomato aspic after garnishing it with some parsley or chives, for example. Serve it as a delicious appetizer or with fresh greens.
Video
Nutrition Fact –
Note: The nutritional values are based on a recipe serving size that yields about 6 servings.
Nutrition Per Serving:
- Calories: ~35-45 kcal
- Total Fat: ~0.1-0.2 g
- Saturated Fat: ~0 g
- Cholesterol: ~0 mg
- Sodium: ~160-180 mg
- Total Carbohydrates: ~6-8 g
- Dietary Fiber: ~0.5-1 g
- Sugars: ~4-5 g
- Protein: ~2-3 g
- Vitamin C: ~15-20% DV (Daily Value)
- Vitamin A: ~15-20% DV
Frequently Asked Questions:
1. Can I use vegetable juice instead of tomato juice?
You can replace tomato juice with vegetable juice, although doing so can change the aspic’s flavor character. The distinctive flavor of tomato juice adds to the traditional flavor of tomato aspic.2. Is gelatin the only option for setting the aspic?
Although agar-agar is a plant-based option, you may also look at vegetarian alternatives like gelatin for setting purposes. For proper usage, adhere to the instructions on the packaging.3. Can I customize the vegetable mix-ins?
Absolutely! Try experimenting with various finely chopped veggies, such as zucchini, carrots, or even herbs like dill. Just make sure they blend along with the flavor profile.4. Can I make this in advance?
Yes, tomato aspic is a fantastic recipe to prepare in advance. It can be prepared the day before your event, chilled overnight, and served the following day.
5. Can I use canned tomato juice?
Yes, you can use bottled tomato juice in this recipe. If you want to limit the overall salt content, just make sure it’s of good quality and doesn’t have extra salt.6. May I serve tomato aspic alongside another dish?
Certainly! Fresh greens, a simple salad, or even grilled meats or shellfish go nicely with tomato aspic.7. How do I store leftovers?
Any Tomato Aspic that is left over should be refrigerated after being tightly covered with plastic wrap or a lid. For the greatest quality, consume within two to three days.
