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A Cooking Adventure with Thom

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Spicy Tomato Aspic

the California Culinary Academy

Servings: 6

Spicy Tomato Aspic


A family favorite in the South, this molded aspic is standard on many dinner tables in the summer when tomatoes are at their peak.  Besides being a good source of vitamin C, juice from vine-ripened tomatoes is rich in minerals.  Serve this salad with a chicken or beef entree for a delicious luncheon.  Allow plenty of chilling time -- the salad must be refrigerated for at least two hours to completely set.



3 cups tomato juice
2 teaspoons Worcestershire sauce
1 package unflavored gelatin or
cup agar flakes
cup minced celery
cup corn kernels
cup low-calorie mayonnaise
lettuce leaves, for lining platter

Cooking Method

In a large pot, place tomato juice, Worcestershire sauce, gelatin, celery, corn, and mayonnaise.

  1. Whisk to blend mayonnaise into tomato juice. 

  2. Bring to a boil and cook over medium heat for 3 minutes, whisking constantly.

  3. Remove from heat and pour into a 5-cup decorative mold or bowl. 

  4. Let chill for 2 hours or until set. 

  5. Line a platter with lettuce leaves.

To un-mold, dip mold or bowl into warm water to loosen aspic and invert it over platter.

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