Cucumber-Tomato Aspic

• 1 (1-oz.) package unflavored gelatin
• 1 cup cranberry juice
• 3 cups low-sodium tomato juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 6 to 8 dashes of hot sauce
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 3/4 cups chopped cucumber

1. Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes.
2. 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.
3. 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.
4. 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.

unflavored gelatin, cranberry juice, lowsodium, flatleaf, olive oil, worcestershire sauce, hot sauce, celery salt, garlic salt, cucumber

Taken from www.myrecipes.com/recipe/cucumber-tomato-aspic (may not work)