Tomato Aspic With Vegetables Recipe

• 3 envelopes (3 tbsp.) unflavored gelatin
• 3/4 c. cool water
• 2 1/2 c. tomato juice
• 1 can (6 ounce.) tomato paste
• 1/4 c. vinegar
• 3 tbsp. lemon juice
• 1 1/2 teaspoon basil
• 1 teaspoon each salt and sugar
• 1/8 teaspoon each onion pwdr and black pepper
• 1/2 teaspoon Worcestershire sauce
• 1 c. minced celery
• 1/2 c. minced green pepper
• 1 avocado, diced
• 1 can (2 1/4 ounce.) pitted sliced ripe olives
• Cooked, cooled shrimp for garnish (optional)

1. Soften gelatin in the cool water.
2. Bring 1 c. of the tomato juice to a boil, stir in the gelatin till dissolved.
3. Add in the remaining tomato juice, the tomato paste, vinegar, lemon juice, basil, salt, sugar, onion pwdr, black pepper and Worcestershire sauce.
4. Chill till partially thickened.
5. Stir in the celery, green pepper, avocado and olives.
6. Pour into a 6 c. mold; chill till set.
7. Unmold and garnish with shrimp, if you like.
8. Serves 6 to 8.

unflavored gelatin, water, tomato juice, tomato paste, vinegar, lemon juice, basil, salt, onion, worcestershire sauce, celery, green pepper, avocado, olives

Taken from cookeatshare.com/recipes/tomato-aspic-with-vegetables-59461 (may not work)