Cucumber-Tomato Aspic
Cucumber-Tomato Aspic might be just the hor d'oeuvre you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 25 calories. This recipe serves 20. A mixture of flat-leaf parsley, cranberry juice, hot sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes around 4 hours and 20 minutes.
Instructions
Sprinkle gelatin over cranberry juice in a bowl.
Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat.
Pour over gelatin mixture, and stir until gelatin dissolves.
Whisk in parsley and next 5 ingredients.
Spread cucumbers in a 4-cup mold; pour gelatin mixture over cucumbers. Chill 4 hours or until set. Dip bottom of mold in warm water for about 15 seconds. Unmold onto a serving plate.
Mini Tomato Aspics: Prepare recipe as directed in Steps 1 and Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold as directed in Step Makes 2 dozen Hands-on 20 min.; Total 1 hour, 20 min.