1 3/4 cups tomato juice
1 tablespoon unflavored gelatin
To taste: salt
1/2 teaspoon ascorbic acid
3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 to 2 cups cooked vegetables, or canned (optional)
1 3/4 cups tomato juice
1 tablespoon unflavored gelatin
To taste: salt
1/2 teaspoon ascorbic acid
3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 to 2 cups cooked vegetables, or canned (optional)
Evening preparation: Place 1/2 cup tomato juice in a pan and sprinkle with gelatin
Heat over low heat, stirring constantly, until the gelatin is dissolved
Remove from heat, combine with the remaining tomato juice and seasonings
If you prefer to make tomato gelatin without vegetables, place it in a mold and refrigerate
If you want to add vegetables, first let the gelatin set slightly in the refrigerator
Combine all ingredients, stir well, and pour into a mold
Refrigerate until set
Just before serving, unmold
Serve with a salad dressing or garnish with a little mayonnaise
This recipe serves 6 people.
