Tomato Soup Aspic Recipe

• 2 tbsp. unflavored gelatin
• 1/2 c. cool water
• 1 can tomato soup
• 3 (3 ounce.) pkg. cream cheese, at room temperature
• 1 c. minced celery
• 1/2 c. minced green pepper
• 1/2 c. minced stuffed olives
• 1 heaping tbsp. grated onion
• 2 tbsp. lemon juice
• 1 c. mayonnaise
• 1 tbsp. Worcestershire sauce
• 1 teaspoon Tabasco
• Salt to taste

1. Soften gelatin in cool water.
2. Heat soup in double boiler, then add in cream cheese.
3. Blend thoroughly with whisk or possibly rotary beater.
4. Add in gelatin.
5. Stir till dissolved.
6. Cold, then add in other ingredients.
7. Pour into oiled 5-c. mold or possibly pan.
8. Refrigeratetill hard.
9. Serves 6 to 8.
10. VARIATION: 2 c. cooked shrimp or possibly lobster may be added to this recipe.

unflavored gelatin, water, tomato soup, cream cheese, celery, green pepper, olives, onion, lemon juice, mayonnaise, worcestershire sauce, tabasco, salt

Taken from cookeatshare.com/recipes/tomato-soup-aspic-55110 (may not work)