Mini Tomato Aspics

Name: Mini Tomato Aspics
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons celery salt; 237 milliliters cranberry juice; 414 milliliters chopped cucumber; 2 Tbsps chopped fresh flat-leaf parsley; 1 teaspoons garlic salt; 28 grams package unflavored gelatin; 6 dashes hot sauce; 1 Tbsp olive oil; 710 milliliters low-sodium tomato juice; 1 teaspoon Worcestershire sauce

Mini Tomato Aspics might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 1. One portion of this dish contains roughly 32g of protein, 15g of fat, and a total of 495 calories. If you have gelatin, olive oil, tomato juice, and a few other ingredients on hand, you can make it. To use up the gelatin you could follow this main course with the Blueberry, Pineapple and Lemon Creamy Gelatin Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Sprinkle gelatin over cranberry juice in a bowl.

Ingredients you will need

Cranberry Juice

Gelatin

Equipment you will use

Bowl

Let stand 3 minutes.

Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat.

Ingredients you will need

Tomato Juice

Equipment you will use

Sauce Pan

Pour over gelatin mixture, and stir until gelatin dissolves.

Ingredients you will need

Gelatin

Whisk in parsley and next 5 ingredients.

Ingredients you will need

Parsley

Equipment you will use

Whisk

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 onto a serving plate.

Ingredients you will need

Cucumber