This tomato vodka aspic is like a gelled Bloody Mary. Serve with shrimp as an elegant first course.
How To Make Tomato Vodka Aspic
This tomato vodka aspic puts a fun, gelatinous twist to the traditional Bloody Mary.
Prep:
10 mins
Total:
10 mins
Ingredients
- 4 cups tomato juice, canned
- ½ cup lemon juice
- ½ cup vodka, or substitute ½ cup additional tomato juice
- 1 tbsp horseradish
- 1 tsp celery salt
- 1 tsp hot red pepper sauce
- ½ tsp salt , to taste
- ½ tsp ground black pepper
- ¼ oz unflavored gelatin
- ¼ cup celery, minced
- ¼ cup green onion, minced
- 2 tbsp basil , tarragon or parsley
- ¼ cup olives, optional thinly sliced
Instructions
- In a large bowl combine the tomato juice, lemon juice, vodka, horseradish, celery salt, hot red pepper sauce, salt and pepper.
-
Pour ½ cup of the tomato mixture into a small bowl.
- Sprinkle the gelatin over the surface of the juice gently, scattering it evenly so it does not clump.
- Let the gelatin bloom in the bowl, about 5 minutes.
- Place the remaining tomato mixture in a non-reactive saucepan and warm it gently.
- Do not boil.
- Add the bloomed gelatin to the hot tomato juice and stir to dissolve it.
- Remove it from heat.
- Cool to room temperature.
- For a fun presentation, serve the aspic in martini glasses.
-
Evenly divide the celery, onion, herb of choice, and olives, if you use them, into 6 or 8 martini glasses.
- Pour the cooled aspic mixture over the top of the vegetables and refrigerate until it's firm.
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The aspic also may be chilled in a 6-cup mold or bowl.
- If you use one mold, chill the aspic mixture in the refrigerator until it has a slushy texture, then fold in the vegetables and herbs.
- Pour the mixture into a mold and chill until firm.
- Turn out the mold to serve.
Nutrition
- Sugar: 7g
- :
- Calcium: 34mg
- Calories: 96kcal
- Carbohydrates: 10g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 435mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 620mg
- Vitamin A: 1071IU
- Vitamin C: 40mg
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