Tomato and Red Bell Pepper Aspic
Created by Lee Bailey
Style guru Lee Bailey cooks with a big wallop of flavor. This make-ahead side dish is bursting with the bright, fresh essence of spring.
Servings: Serves 6
  • 1/4 cup warm water
  • 1 package unflavored gelatin
  • 2 cups tomato juice , warmed
  • 1 roasted red bell pepper , peeled, seeded, and chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Few dashes Tabasco sauce
  • Mayonnaise and watercress sprigs, for garnish
  • Directions
    Pour the water into a small bowl and sprinkle in the gelatin. When the gelatin has dissolved, pour the tomato juice into a large bowl and add the gelatin mixture. All lumps must be dissolved. If not, reheat by setting a measuring cup of the mixture in a skillet of warm water over a low flame.

    In a food processor, puree the red pepper. Add the pureed pepper and remaining ingredients to the gelatin mixture and stir to combine. Strain the mixture and pour into 6 half-cup ramekins. Refrigerate for about 4 to 6 hours, or until set.

    To serve, run a knife around the edge of each mold and partially submerge it in a shallow bowl of hot water just long enough to loosen aspic. Invert each mold onto a small serving plate. Garnish with a dab of mayonnaise and a sprig of watercress, if desired.


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