Tomato and Carrot Aspic Salad Recipe

The rich flavor of tomatoes is always present in an aspic salad, enhanced with the light flavor and texture of carrots.
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  • 2 cups tomato juice, cold and divided
  • 2 1/2 cups tomato juice, heated until hot
  • 3 tablespoons unflavored gelatin (3 envelopes)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • 2 teaspoons Worcestershire sauce
Container:Gelatin mold
20 mins
5 mins
25 mins
  • Place 1-1/2 cups of cold tomato juice in large mixing bowl and disperse the gelatin over the juice.
  • Allow juice and gelatin mixture to stand for 5 minutes so the gelatin softens.
  • Add 2-1/2 cups of tomato juice to saucepan. Heat until hot and remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice, approximatly 2 to 3 minutes. Remove from heat.
  • Pour in the remaining 1 cup of cold juice.
  • Add lemon juice, Worcestershire sauce, garlic, and onion salt to juice mixture, blending all ingredients together well.
  • Peel carrots and grate into small pieces.
  • Refrigerate until slightly thickened. Add carrots and stir into aspic mixture to evenly distribute the pieces. Then pour contents into salad mold.
  • If individual servings are to be prepared, pour juice mixture into 10 small molds holding 1/2 cup each. If one large mold holding 10 servings is to be prepared, pour tomato mixture into a mold that will hold 4 cups of liquid.
  • Refrigerate until mixture fully gels and is then ready for serving.
  • Note: To add a spicy flavor to the aspic, before chilling add a few drops of hot sauce if desired.
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