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"A world without tomatoes is like a string quartet without violins."
Laurie Colwin, Home Cooking

copper shell aspicgazpacho aspic

This recipe was a big hit at Girl's Night so that I thought I'd share it with you. It's a great as a fat free appetizer or serve it as a side dish with your main courseMake it a day ahead of time if you need to!

Gazpacho Aspic

2 cups tomato juice
1/4 cup chopped green onions
1/2 chopped cucumber -- remove seeds
1 stalk celery with leaves, chopped
1/4 cup chopped red bell pepper
1/4 chop chopped onion
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped cilantro
2 T. lime juice
2 T. red wine vinegar
3 garlic cloves - minced
2 t. salt
1/2 t. cayenne pepper
1 t. hot sauce
1/2 cup chopped shrimp or crab meat (optional)
2 pkg. unflavored gelatin
8 oz pkg. fat free cream cheese (the fat free part is optional)

In a small bowl, combine gelatin and 1/2 cup tomato juice.  Let stand for 5 

In a large bowl combine green onions, cucumber, bell pepper, celery, onion, jalapeno, cilantro, lime juice, vinegar, garlic, salt, cayenne, and hot sauce.  Remove 1/4 cup of mixture for later use.  Add optional crab or shrimp to large bowl.

Put remaining tomato juice in small saucepan and heat to boiling.  Pour over
gelatin mixture and stir until gelatin is completely dissolved.  Pour over gazpacho mixture and stir well.

Pour into mold sprayed with cooking spray.  Chill until set.

Mix reserved gazpacho mixture with cream cheese.  Spread on chilled mold before unmolding. 

To unmold, hold pan in warm water for just a few seconds.



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