18 Delicious Tomato Aspic Recipes for Every Occasion

Vibrant, versatile, and utterly delicious, tomato aspic is a classic dish that deserves a spot in every home cook’s repertoire. Whether you’re planning a cozy family dinner, a festive gathering, or simply craving a taste of nostalgia, our roundup of 18 tomato aspic recipes has something for every occasion. Dive in to discover creative twists on this timeless favorite that will inspire your next culinary adventure!

Classic Tomato Aspic with Celery and Green Pepper

Gather ’round, food lovers, because we’re about to dive into a dish that’s as retro as it is refreshing—think of it as your grandma’s favorite Jell-O salad got a gourmet makeover. Perfect for those sweltering summer days when you’d rather not turn on the oven, this classic tomato aspic with celery and green pepper is a cool, savory escape.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the secret to that perfect jiggle
• 1 tablespoon of zesty lemon juice, freshly squeezed
• 1/2 cup of crisp, finely diced celery
• 1/2 cup of fresh, crunchy green pepper, diced
• 1 teaspoon of Worcestershire sauce, for that umami kick
• 1/4 teaspoon of finely ground black pepper, because every dish needs a little spice
• 1/2 teaspoon of sea salt, to balance the flavors

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over 1/2 cup of the tomato juice. Let it bloom for about 5 minutes—it should look like a science experiment gone right.
2. Meanwhile, heat the remaining 1 1/2 cups of tomato juice in a saucepan over medium heat until it’s just about to simmer, but don’t let it boil. You’re aiming for warm, not hot.
3. Stir the bloomed gelatin mixture into the warm tomato juice until it’s completely dissolved. This is your moment to ensure there are no gelatin lumps—smooth is the goal here.
4. Remove the saucepan from the heat and stir in the lemon juice, Worcestershire sauce, black pepper, and sea salt. Taste and adjust the seasoning if needed, but remember, the flavors will develop as it sets.
5. Fold in the diced celery and green pepper, distributing them evenly throughout the mixture.
6. Pour the mixture into a lightly oiled mold or a glass dish. Chill in the refrigerator for at least 4 hours, or until set. Patience is key—good things come to those who wait.

Mmm, the moment of truth! Slide a knife around the edge of the mold and invert onto a plate to reveal your masterpiece. The aspic should be firm yet quiver slightly, like a well-set custard. Serve it up with a side of crispy crackers or atop a bed of fresh greens for a dish that’s as visually stunning as it is delicious.

Spicy Tomato Aspic with Jalapenos

Alright, buckle up, flavor adventurers! Today we’re diving fork-first into a dish that’s equal parts retro charm and fiery kick—a Spicy Tomato Aspic with Jalapenos that’ll have your taste buds doing the tango. It’s wobbly, it’s bold, and it’s unapologetically vibrant, just like your aunt’s favorite jello mold but with a spicy twist that says, ‘I mean business.’

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the silent hero of jiggly desserts
• 1/4 cup of crisp, apple cider vinegar for that tangy punch
• 1 tbsp of granulated sugar, because even spice needs a sweet friend
• 1/2 tsp of kosher salt, to make all the flavors pop
• 2 jalapenos, finely diced (seeds in for the brave, out for the faint of heart)
• 1/4 cup of fresh cilantro, chopped for a herby freshness
• 1 tsp of smoked paprika, for a whisper of the campfire

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over 1/2 cup of tomato juice. Let it bloom for 5 minutes—no peeking!
2. Meanwhile, in a saucepan over medium heat, combine the remaining tomato juice, apple cider vinegar, sugar, salt, and smoked paprika. Heat until just simmering, stirring occasionally to dissolve the sugar.
3. Remove the saucepan from heat. Stir in the bloomed gelatin mixture until completely dissolved. Tip: Ensure no gelatin lumps remain for a silky-smooth texture.
4. Stir in the diced jalapenos and chopped cilantro. Tip: For even distribution, give it a gentle but confident stir.
5. Pour the mixture into a lightly greased mold or individual serving dishes. Chill in the refrigerator for at least 4 hours, or until set. Tip: Overnight chilling ensures maximum jiggle.
6. To serve, dip the mold briefly in warm water, then invert onto a serving plate. Garnish as desired.

This Spicy Tomato Aspic with Jalapenos is a textural marvel—firm yet yielding, with a flavor that starts sweet and ends with a spicy crescendo. Serve it atop a crisp lettuce leaf for a refreshing contrast, or alongside grilled meats for a bold accompaniment. Either way, it’s a conversation starter that’s as fun to eat as it is to make.

Tomato Aspic with Shrimp and Avocado

Mmm, imagine a dish that’s as fun to make as it is to eat—welcome to the world of Tomato Aspic with Shrimp and Avocado, where jiggly meets fancy and your taste buds throw a party. This retro-chic delight is perfect for those who love a playful twist on classic flavors, proving that aspic isn’t just your grandma’s party trick anymore.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the secret to the perfect jiggle
• 1 tbsp of freshly squeezed lemon juice, for a zesty kick
• 1 tsp of Worcestershire sauce, adding a depth of umami
• 1/2 tsp of finely ground sea salt, because seasoning is key
• 1/4 tsp of cracked black pepper, for a subtle heat
• 1/2 lb of succulent, cooked shrimp, peeled and deveined
• 1 ripe avocado, diced into creamy, buttery cubes
• 1/4 cup of finely chopped fresh cilantro, for a burst of color and freshness

Instructions

1. In a small bowl, sprinkle the gelatin over 1/2 cup of tomato juice and let it bloom for 5 minutes, until it looks like a tiny, flavor-packed sponge.
2. Heat the remaining 1 1/2 cups of tomato juice in a saucepan over medium heat until it’s just about to simmer—you’ll see tiny bubbles forming at the edges.
3. Remove the saucepan from the heat and whisk in the bloomed gelatin mixture until it’s completely dissolved, ensuring a smooth, lump-free aspic.
4. Stir in the lemon juice, Worcestershire sauce, sea salt, and black pepper, tasting as you go to balance the flavors perfectly.
5. Lightly grease a 4-cup mold with a neutral oil and arrange the shrimp and avocado in the bottom for a stunning presentation once unmolded.
6. Carefully pour the tomato mixture over the shrimp and avocado, then refrigerate for at least 4 hours, or until set—patience is a virtue here.
7. To unmold, dip the bottom of the mold in warm water for 10 seconds, then invert onto a serving plate. If it’s being stubborn, a gentle shake should do the trick.

Just when you thought aspic couldn’t get any cooler, this version comes along with its creamy avocado and plump shrimp suspended in a tangy tomato jelly. Serve it chilled on a hot summer day for a refreshing bite that’s as visually stunning as it is delicious, or slice it up for a quirky addition to your brunch spread.

Vegetarian Tomato Aspic with Cucumber and Dill

Hold onto your hats, food lovers, because we’re about to dive into a dish that’s as refreshing as a summer breeze and as elegant as your grandma’s lace tablecloth. This Vegetarian Tomato Aspic with Cucumber and Dill is the perfect way to impress at your next brunch or to treat yourself to something spectacularly savory.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the secret to our jiggly masterpiece
• 1/4 cup of cold water, as crisp as a morning in the mountains
• 1/2 cup of finely diced cucumber, for that crunch we all crave
• 2 tablespoons of fresh dill, chopped with love and a sharp knife
• 1 tablespoon of lemon juice, freshly squeezed to add a zesty kick
• 1/2 teaspoon of salt, because flavor is everything
• 1/4 teaspoon of finely ground black pepper, for a little heat

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes, until it blooms like a morning flower.
2. Heat the tomato juice in a saucepan over medium heat until it’s just about to simmer, but don’t let it boil—patience is key here.
3. Remove the tomato juice from the heat and whisk in the bloomed gelatin until it’s completely dissolved, creating a smooth, unified mixture.
4. Stir in the lemon juice, salt, and black pepper, adjusting the flavors to make your taste buds dance.
5. Fold in the diced cucumber and chopped dill, distributing them evenly for a bite full of freshness in every spoonful.
6. Pour the mixture into a mold or a glass dish and refrigerate for at least 4 hours, or until set and firm to the touch.
7. To serve, dip the mold in warm water for a few seconds to loosen the aspic, then invert onto a serving plate with a confident flip.

And there you have it—a dish that’s as visually stunning as it is delicious. The aspic should wobble invitingly on the plate, with the cucumber and dill offering bursts of freshness against the rich, tomatoey backdrop. Serve it with a side of crusty bread or atop a bed of greens for a meal that’s both light and satisfying.

Tomato Aspic with Crab Meat and Lemon Zest

Ever had a dish that’s both a throwback and a total showstopper? Let’s dive into the whimsical world of Tomato Aspic with Crab Meat and Lemon Zest, where retro meets refreshing in the most delightful way.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 tablespoon of unflavored gelatin, as clear as a summer sky
• 1/2 cup of cold water, crisp and refreshing
• 1/2 cup of boiling water, steaming hot
• 1 tablespoon of fresh lemon zest, brightly aromatic
• 1 cup of lump crab meat, sweet and succulent
• 1/4 cup of finely diced celery, crunchy and fresh
• 1 tablespoon of finely chopped fresh dill, fragrant and feathery
• 1 teaspoon of Worcestershire sauce, deeply savory
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly ground black pepper, boldly aromatic

Instructions

1. In a medium bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes, until it resembles soft, spongy pearls.
2. Pour the boiling water over the bloomed gelatin and stir until completely dissolved, about 2 minutes. Tip: Ensure no granules remain for a perfectly smooth aspic.
3. Stir in the tomato juice, lemon zest, Worcestershire sauce, sea salt, and black pepper until well combined. Tip: Taste and adjust seasoning now, as it’s your last chance before it sets.
4. Refrigerate the mixture for about 1 hour, until it’s as thick as a light syrup. Tip: This step is crucial for evenly suspending the crab meat.
5. Gently fold in the crab meat, diced celery, and fresh dill into the partially set aspic, distributing them evenly.
6. Pour the mixture into a lightly oiled mold or individual serving dishes and refrigerate for at least 4 hours, or until fully set and firm to the touch.

This Tomato Aspic with Crab Meat and Lemon Zest is a symphony of textures, from the jelly’s quiver to the crab’s tender bite. Serve it on a bed of butter lettuce for a pop of color, or with a dollop of horseradish cream for a spicy kick that cuts through the richness.

Herbed Tomato Aspic with Basil and Oregano

Yikes! You thought gelatin was just for wobbly desserts? Think again, because this Herbed Tomato Aspic is about to rock your savory world with its herbaceous charm and jiggly elegance.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 tablespoon of unflavored gelatin powder
• 1/4 cup of cold water
• 1/4 cup of finely chopped fresh basil
• 1 tablespoon of freshly chopped oregano
• 1 teaspoon of high-quality sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 1 tablespoon of rich extra virgin olive oil
• 1 teaspoon of apple cider vinegar

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes until it resembles a soft, spongy mass.
2. Warm the tomato juice in a saucepan over medium heat until it’s just about to simmer, then remove from heat. Tip: Avoid boiling to preserve the fresh tomato flavor.
3. Whisk the bloomed gelatin into the warm tomato juice until completely dissolved, ensuring no lumps remain.
4. Stir in the basil, oregano, sea salt, black pepper, olive oil, and apple cider vinegar. Tip: Fresh herbs are key for the brightest flavor, so don’t skimp!
5. Pour the mixture into a lightly oiled mold or a shallow dish for a thinner aspic. Refrigerate for at least 4 hours, or until set. Tip: A quick set can be achieved by placing it in the freezer for the first 30 minutes.
6. To serve, dip the mold in warm water for 10 seconds, then invert onto a plate. Garnish as desired.

Perfectly wobbly yet firm, this aspic bursts with the freshness of summer tomatoes and herbs. Serve it atop a crisp salad or with crusty bread for a textural contrast that’ll make your taste buds dance.

Tomato Aspic with Hard-Boiled Eggs and Olives

Daring to dive into the retro chic of mid-century cuisine? This Tomato Aspic with Hard-Boiled Eggs and Olives is a jiggly, savory masterpiece that’s as fun to make as it is to eat. Perfect for your next brunch or as a conversation-starting side, it’s a dish that defies expectations with every wobble.

Ingredients

• 2 cups of vibrant, garden-ripe tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect wobble
• 1 tbsp of zesty lemon juice, freshly squeezed
• 1 tsp of Worcestershire sauce, for a hint of umami
• 1/2 tsp of finely ground black pepper, for a subtle kick
• 1/4 tsp of sea salt, to enhance all the flavors
• 2 large, farm-fresh hard-boiled eggs, sliced into elegant rounds
• 1/4 cup of pitted black olives, sliced for a briny contrast

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of the tomato juice. Let it bloom for 5 minutes, until it looks like a tiny, thirsty sponge.
2. Heat the remaining tomato juice in a saucepan over medium heat until it’s just about to simmer, but don’t let it boil—nobody likes a bubbly aspic.
3. Whisk the bloomed gelatin into the warm tomato juice until it’s completely dissolved, about 2 minutes. This is your moment to ensure a smooth, lump-free aspic.
4. Stir in the lemon juice, Worcestershire sauce, black pepper, and sea salt. Taste and adjust the seasoning if needed, but remember, the olives will add saltiness later.
5. Lightly grease a 4-cup mold with a neutral oil. Arrange the egg slices and olive slices in the bottom in a decorative pattern—this will be the top when you unmold it.
6. Carefully pour the tomato mixture over the eggs and olives. Chill in the refrigerator for at least 4 hours, or until set. Patience is key here; rushing leads to a wobbly disaster.
7. To unmold, dip the mold briefly in warm water, then invert onto a serving plate. Give it a confident shake—if it doesn’t release, dip it again for a few more seconds.

Here’s the deal: this aspic is a textural dream—firm yet yielding, with bursts of creamy egg and salty olive. Serve it on a bed of crisp lettuce for a throwback presentation, or cube it for a modern, bite-sized appetizer. Either way, it’s guaranteed to wiggle its way into your heart.

Chilled Tomato Aspic with Cream Cheese

Feast your eyes on this retro-cool dish that’s making a splashy comeback, perfect for those sweltering summer days when the thought of turning on the stove feels like a cruel joke. Chilled Tomato Aspic with Cream Cheese is the no-sweat, all-flavor answer to your heatwave woes, blending the tangy zest of tomatoes with the creamy dreaminess of cheese in a jiggly, joyful harmony.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 tbsp of unflavored gelatin, like a culinary magician’s secret
• 1/2 cup of cold water, as refreshing as a morning dip
• 1/2 cup of boiling water, hotter than your last summer fling
• 1 tbsp of fresh lemon juice, zesty enough to wake up your taste buds
• 1/2 tsp of finely ground sea salt, because every dish deserves a little sparkle
• 1/4 tsp of cayenne pepper, for a whisper of heat
• 4 oz of smooth, velvety cream cheese, softened to room temperature
• 1 tbsp of heavy cream, rich enough to make your heart skip a beat
• Fresh basil leaves, for a garnish that’s as pretty as a picture

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes, until it blooms like a desert flower after rain.
2. Pour the boiling water over the bloomed gelatin and stir until completely dissolved, about 2 minutes. No lumps allowed—this isn’t a lumpy mattress!
3. Whisk in the tomato juice, lemon juice, sea salt, and cayenne pepper until the mixture is as smooth as a jazz tune.
4. Lightly grease 4 small molds with a neutral oil (tip: use a pastry brush for even coverage) and divide the tomato mixture among them. Chill in the refrigerator for at least 4 hours, or until set firm enough to hold their shape when unmolded.
5. While the aspic chills, beat the cream cheese and heavy cream together until fluffy and spreadable, about 2 minutes. (tip: if your cream cheese is stubborn, let it soften a bit more at room temperature.)
6. Once the aspic is set, run a thin knife around the edges of each mold and dip the bottom in warm water for 10 seconds to loosen. Invert onto serving plates and give the mold a gentle shake to release the aspic.
7. Dollop the cream cheese mixture on top of each aspic and garnish with a fresh basil leaf. (tip: for extra flair, use a piping bag to swirl the cream cheese like a pro.)

This Chilled Tomato Aspic with Cream Cheese is a textural wonderland—firm yet yielding, with a creamy topping that melts into the tangy tomato base. Serve it as a chic starter at your next garden party or as a light lunch with a side of crusty bread for dipping into the dreamy cream cheese swirls.

Tomato Aspic with Tuna and Capers

Unbelievably, there’s a dish that combines the jiggly joy of aspic with the bold flavors of the sea, and it’s waiting to jazz up your next dinner party or solo snack attack.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect wobble
• 1 can (5 oz) of premium chunk light tuna in water, drained and flaked
• 2 tbsp of briny capers, drained and roughly chopped
• 1 tbsp of fresh lemon juice, for a zesty kick
• 1 tsp of Worcestershire sauce, to deepen the flavor profile
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/4 cup of finely diced celery, for a crunchy contrast
• 2 tbsp of finely minced red onion, for a sharp bite
• 1 tbsp of rich extra virgin olive oil

Instructions

1. In a small saucepan, gently heat 1 cup of the tomato juice over low heat until warm, about 3 minutes. Do not boil.
2. Sprinkle the gelatin over the warm tomato juice, whisking continuously until fully dissolved, about 2 minutes. Tip: Ensure no lumps remain for a smooth aspic.
3. Stir in the remaining tomato juice, lemon juice, Worcestershire sauce, salt, and pepper. Mix well and let cool to room temperature, about 10 minutes.
4. In a medium bowl, combine the flaked tuna, capers, celery, red onion, and olive oil. Gently fold to mix.
5. Lightly grease a 4-cup mold with olive oil. Layer the tuna mixture evenly at the bottom, then carefully pour the tomato juice mixture over it.
6. Refrigerate for at least 4 hours, or until fully set. Tip: Overnight chilling yields the best texture.
7. To unmold, dip the mold briefly in warm water, then invert onto a serving plate. Tip: Run a knife around the edge for a clean release.

Yielding a dish that’s as visually striking as it is delicious, this Tomato Aspic with Tuna and Capers offers a delightful contrast between the smooth, savory jelly and the chunky, flavorful filling. Serve it atop a bed of crisp greens for an elegant appetizer, or enjoy it straight from the plate for a refreshing summer treat.

Tomato Aspic with Roasted Red Peppers

Gather ’round, food lovers, because we’re about to dive into a dish that’s as vibrant as a summer sunset and just as unforgettable. This tomato aspic with roasted red peppers is the perfect blend of nostalgia and bold flavors, guaranteed to make your taste buds dance.

Ingredients

• 2 cups of rich, sun-ripened tomato juice
• 1/2 cup of finely diced, roasted red peppers (for that smoky sweetness)
• 1 tbsp of unflavored gelatin (the secret to that perfect jiggle)
• 1/4 cup of cold water (to wake up the gelatin)
• 1 tbsp of apple cider vinegar (for a tangy kick)
• 1 tsp of honey (to balance the acidity)
• 1/2 tsp of sea salt (because flavor is key)
• A pinch of finely ground black pepper (for a little heat)

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. It should look like a tiny, spongy island.
2. Warm the tomato juice in a saucepan over medium heat until it’s just about to simmer, then remove from heat. This is your chance to infuse it with love.
3. Whisk the bloomed gelatin into the warm tomato juice until it’s completely dissolved. No one wants lumpy aspic!
4. Stir in the apple cider vinegar, honey, sea salt, and black pepper. Taste and adjust the seasoning if needed, but remember, the roasted red peppers will add more flavor later.
5. Fold in the roasted red peppers gently, ensuring they’re evenly distributed throughout the mixture.
6. Pour the mixture into a lightly oiled mold or individual serving dishes. Chill in the refrigerator for at least 4 hours, or until set. Patience is a virtue here.
7. To serve, dip the mold in warm water for a few seconds, then invert onto a plate. If it doesn’t release easily, give it a little more time in the warm water bath.

Perfectly wobbly and bursting with flavor, this tomato aspic with roasted red peppers is a showstopper. Serve it with a side of crusty bread for dipping, or get fancy and top it with a dollop of herbed cream cheese. Either way, it’s a dish that’s sure to impress.

Tomato Aspic with Chicken and Tarragon

Mmm, imagine a dish that’s as fun to make as it is to eat, a retro-chic Tomato Aspic with Chicken and Tarragon that’ll have your taste buds dancing the cha-cha. This wobbly wonder is a showstopper that’s surprisingly simple to whip up, perfect for those who love a bit of drama on their dinner plate.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 cup of tender, shredded cooked chicken
• 1 tablespoon of fresh, aromatic tarragon leaves, finely chopped
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect jiggle
• 1 tablespoon of bright, zesty lemon juice
• 1/2 teaspoon of coarse, flaky sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over 1/2 cup of the tomato juice and let it bloom for 5 minutes, until it looks like a tiny, thirsty sponge.
2. Heat the remaining 1 1/2 cups of tomato juice in a saucepan over medium heat until it’s just about to simmer, then whisk in the bloomed gelatin mixture until completely dissolved.
3. Stir in the lemon juice, sea salt, and black pepper, then let the mixture cool to room temperature, about 15 minutes—patience is key here, unless you fancy a lukewarm jiggle.
4. Fold in the shredded chicken and chopped tarragon, ensuring every bit is lovingly coated in the tomato mixture.
5. Pour the mixture into a lightly greased mold or a fancy bowl, then refrigerate for at least 4 hours, or until it’s set firm enough to do the wobble test.

And there you have it—a Tomato Aspic with Chicken and Tarragon that’s as refreshing as a summer breeze, with a texture that’s delightfully wobbly yet firm. Serve it on a bed of crisp greens for a pop of color, or slice it up for a chic, gelatinous appetizer that’s sure to spark conversation.

Tomato Aspic with Smoked Salmon and Dill

Alright, let’s dive into the whimsical world of retro chic with a dish that’s as fun to make as it is to eat. Tomato Aspic with Smoked Salmon and Dill is the culinary equivalent of a time machine, whisking you back to the 1950s with every savory, jiggly bite.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the secret to that perfect wobble
• 1 tbsp of freshly squeezed lemon juice, for a zesty kick
• 1/2 cup of thinly sliced, luxuriously smoky smoked salmon
• 2 tbsp of finely chopped, fragrant fresh dill
• 1/2 tsp of kosher salt, to elevate all the flavors
• 1/4 tsp of freshly ground black pepper, for a subtle heat

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of the tomato juice and let it bloom for 5 minutes, until it resembles a soft, spongy mound.
2. Heat the remaining tomato juice in a saucepan over medium heat until it’s just about to simmer, then remove from heat. Tip: Avoid boiling to preserve the tomato’s bright flavor.
3. Whisk the bloomed gelatin into the warm tomato juice until completely dissolved, ensuring no lumps remain for a smooth aspic.
4. Stir in the lemon juice, salt, and black pepper, then let the mixture cool to room temperature, about 20 minutes. Tip: Cooling prevents the salmon from cooking when added.
5. Fold in the smoked salmon and dill, distributing them evenly throughout the mixture.
6. Pour the mixture into a lightly oiled mold or individual serving dishes and refrigerate for at least 4 hours, or until firmly set. Tip: For an easy release, dip the mold in warm water for a few seconds before inverting.

This Tomato Aspic with Smoked Salmon and Dill is a delightful dance of textures, from the smooth, quivery aspic to the tender flakes of salmon. Serve it atop a crisp lettuce leaf for a pop of color, or as a sophisticated starter at your next dinner party. Trust us, it’s a conversation starter that’s as delicious as it is daring.

Tomato Aspic with Corn and Black Beans

Kick off your culinary adventure with a dish that’s as fun to make as it is to eat—Tomato Aspic with Corn and Black Beans. This retro-chic recipe is a playful nod to the past, with a modern twist that’ll have your taste buds dancing. Perfect for potlucks or a quirky dinner party, it’s a conversation starter that’s as delicious as it is daring.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, the secret to that perfect jiggle
• 1 cup of sweet, crunchy corn kernels, fresh or thawed from frozen
• 1 cup of plump, earthy black beans, rinsed and drained
• 2 tbsp of zesty lime juice, for a bright kick
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper, for a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors
• 1/4 cup of fresh cilantro, chopped for a herby freshness

Instructions

1. In a small bowl, sprinkle the gelatin over 1/2 cup of tomato juice and let it bloom for 5 minutes, until it looks like a tiny, spongy island.
2. Heat the remaining 1 1/2 cups of tomato juice in a saucepan over medium heat until it’s just about to simmer—you’ll see little bubbles forming at the edges.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until it’s completely dissolved, ensuring no sneaky lumps are left behind.
4. Stir in the lime juice, olive oil, black pepper, and sea salt, mixing well to create a harmonious blend of flavors.
5. Gently fold in the corn, black beans, and cilantro, distributing them evenly for a colorful, textured masterpiece.
6. Pour the mixture into a lightly oiled mold or a clear glass dish, and refrigerate for at least 4 hours, or until it’s firm to the touch and holds its shape like a champ.
7. To serve, dip the mold in warm water for 10 seconds, then invert onto a serving plate. If it’s being stubborn, a gentle shake should do the trick.

This Tomato Aspic is a delightful contrast of textures—silky smooth with pops of crunch from the corn and beans. The flavors are a vibrant dance of tangy, sweet, and earthy, making it a standout dish. Serve it atop a bed of crisp greens or with a side of crusty bread for a meal that’s as visually stunning as it is tasty.

Tomato Aspic with Goat Cheese and Sun-Dried Tomatoes

So, you’ve decided to dive into the world of retro chic with a dish that’s as vibrant as your personality—Tomato Aspic with Goat Cheese and Sun-Dried Tomatoes. This isn’t your grandma’s jiggly salad (unless your grandma was a culinary rockstar), but a modern twist on a classic that’s sure to impress.

Ingredients

• 2 cups of rich, tangy tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect wobble
• 1/2 cup of creamy, crumbled goat cheese
• 1/4 cup of oil-packed sun-dried tomatoes, finely chopped for a burst of sweetness
• 1 tbsp of fresh basil, thinly sliced to add a pop of color and freshness
• 1 tsp of finely ground black pepper, because life needs a little spice
• 1/2 tsp of sea salt, to balance the flavors

Instructions

1. In a small bowl, sprinkle the gelatin over 1/2 cup of tomato juice and let it bloom for 5 minutes, until it looks like a science experiment gone right.
2. Heat the remaining 1 1/2 cups of tomato juice in a saucepan over medium heat until it’s just about to simmer—bubbles should be shy and not breaking the surface.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until it’s completely dissolved, ensuring no lumps are left to crash the party.
4. Stir in the sea salt and black pepper, then let the mixture cool to room temperature, about 20 minutes. Patience is key here—no rushing the cool down.
5. Once cooled, gently fold in the crumbled goat cheese, sun-dried tomatoes, and basil, distributing them evenly for a mosaic of flavors.
6. Pour the mixture into a lightly oiled mold or individual serving dishes and refrigerate for at least 4 hours, or until set. This is the perfect time to practice your patience again.
7. To serve, dip the mold in warm water for 10 seconds, then invert onto a plate. If it doesn’t release easily, give it another quick dip—no force needed.

Go ahead, take a bite. The smooth, creamy goat cheese contrasts beautifully with the bright, tangy tomato and the sweet chew of sun-dried tomatoes. Serve it atop a bed of mixed greens for a salad that’s anything but basic, or slice it up for a chic appetizer that’ll have everyone talking.

Tomato Aspic with Artichokes and Parmesan

Yikes! Who knew gelatin could be this glam? Tomato Aspic with Artichokes and Parmesan is here to prove that jiggly dishes can indeed be the life of the party. Packed with bold flavors and a texture that’s unapologetically wobbly, this retro-chic dish is making a comeback, and we’re here for it.

Ingredients

• 1 cup rich tomato juice, chilled
• 2 tbsp unflavored gelatin, like a blank canvas waiting for flavor
• 1/2 cup water, as clear as your intentions to impress
• 1 cup marinated artichoke hearts, chopped into bite-sized pieces of joy
• 1/2 cup freshly grated Parmesan cheese, because pre-grated is a crime
• 1 tbsp fresh lemon juice, for that zesty kick
• 1 tsp Worcestershire sauce, the secret umami bomb
• 1/2 tsp finely ground black pepper, because life’s too short for bland food
• 1/4 tsp salt, to make all the flavors pop

Instructions

1. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes, like a flower in spring.
2. Heat the tomato juice in a saucepan over medium heat until it’s just about to simmer, but don’t let it boil—tomatoes are drama queens.
3. Stir in the bloomed gelatin until it’s completely dissolved, showing no mercy to lumps.
4. Remove from heat and whisk in the lemon juice, Worcestershire sauce, black pepper, and salt. Taste and adjust seasoning if needed, but remember, you’re the boss here.
5. Fold in the chopped artichoke hearts and half of the Parmesan cheese, distributing them evenly like you’re spreading gossip.
6. Pour the mixture into a lightly oiled mold or a pretty bowl. Chill in the refrigerator for at least 4 hours, or until it’s set and jiggly like a good ’80s dance move.
7. To serve, dip the mold in warm water for a few seconds, then invert onto a plate. Sprinkle the remaining Parmesan on top for a cheesy finale.

Ooh-la-la! This Tomato Aspic is a symphony of textures—silky, slightly firm, with bursts of artichoke heartiness. Serve it with a side of crusty bread to scoop up all that cheesy, tomatoey goodness, or be bold and eat it straight up with a spoon. Who’s judging?

Tomato Aspic with Peas and Mint

Yikes! You thought gelatin salads were a thing of the past? Think again, because this Tomato Aspic with Peas and Mint is here to jiggle its way back into your heart with a modern twist.

Ingredients

• 2 cups of vibrant, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, as clear as your intentions to impress
• 1/2 cup of crisp, sweet peas, fresh or frozen
• 2 tbsp of fresh mint leaves, finely chopped for a burst of freshness
• 1 tbsp of apple cider vinegar, for a tangy kick
• 1 tsp of sugar, to balance the acidity
• 1/2 tsp of salt, to enhance all the flavors

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold tomato juice. Let it bloom for 5 minutes, until it looks like a tiny, thirsty sponge.
2. Heat the remaining tomato juice in a saucepan over medium heat until it’s just about to simmer, but don’t let it boil—nobody likes a hothead.
3. Stir in the bloomed gelatin until it dissolves completely, about 2 minutes. This is your moment to ensure no gelatin lumps are gatecrashing your smooth aspic.
4. Remove from heat and whisk in the apple cider vinegar, sugar, and salt. Taste and adjust the seasoning if needed, because you’re the boss of this aspic.
5. Stir in the peas and mint, then pour the mixture into a lightly oiled mold. Chill in the refrigerator for at least 4 hours, or until set like your determination to make this dish.
6. To unmold, dip the mold briefly in warm water and invert onto a serving plate. If it doesn’t release easily, give it a gentle shake—sometimes, it just needs a little encouragement.

Fabulous! This Tomato Aspic with Peas and Mint is a refreshing, jiggly masterpiece with a playful texture and a flavor that’s a perfect balance of sweet, tangy, and fresh. Serve it on a bed of lettuce for a retro vibe or cube it for a fun, modern appetizer.

Tomato Aspic with Beef and Horseradish

Craving a dish that’s as bold in flavor as it is in presentation? Look no further than this Tomato Aspic with Beef and Horseradish, a retro-chic delight that’s making a comeback with its vibrant layers and zesty kick.

Ingredients

• 2 cups of rich, sun-ripened tomato juice
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect wobble
• 1/2 cup of cold water, to bloom the gelatin
• 1/2 cup of boiling water, to dissolve the gelatin
• 1 tbsp of fresh lemon juice, for a bright acidity
• 1 tsp of Worcestershire sauce, for depth
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/2 cup of finely diced cooked beef, for a hearty bite
• 2 tbsp of prepared horseradish, for a fiery punch
• 1/4 cup of finely chopped fresh parsley, for a pop of color

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes, until it resembles wet sand.
2. Pour the boiling water over the bloomed gelatin and stir until completely dissolved, about 2 minutes. Tip: Ensure no granules remain for a smooth aspic.
3. Stir in the tomato juice, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
4. Chill the mixture in the refrigerator for 45 minutes, or until it’s as thick as unbeaten egg whites. Tip: This is the perfect time to prep your mold by lightly greasing it for easy release.
5. Fold in the diced beef, horseradish, and parsley into the slightly thickened aspic mixture.
6. Pour the mixture into the prepared mold and chill for at least 4 hours, or until fully set. Tip: For a stunning presentation, dip the mold in warm water for 10 seconds before unmolding.

Delight in the jiggly, savory goodness of this Tomato Aspic with Beef and Horseradish, where each bite offers a harmonious blend of tangy tomato, tender beef, and a horseradish kick. Serve it atop a bed of crisp greens for a refreshing contrast or as a bold centerpiece at your next dinner party.

Tomato Aspic with Lobster and Chives

Now, let’s dive into a dish that’s as fancy as it is fun to say—Tomato Aspic with Lobster and Chives. This retro-chic appetizer is making a comeback, and it’s about to be the star of your next dinner party. With its vibrant color and luxurious toppings, it’s a conversation starter that tastes as good as it looks.

Ingredients

• 2 cups of ripe, juicy tomatoes, pureed
• 1 packet (0.25 oz) of unflavored gelatin, for that perfect jiggle
• 1/2 cup of cold water, to bloom the gelatin
• 1/2 cup of boiling water, to dissolve the magic
• 1 tbsp of fresh lemon juice, for a zesty kick
• 1 tsp of sugar, to balance the acidity
• 1/2 tsp of salt, to enhance all the flavors
• 1/4 tsp of finely ground black pepper, for a subtle heat
• 1/2 lb of cooked lobster meat, chopped into bite-sized pieces
• 2 tbsp of fresh chives, finely chopped for a pop of color and flavor

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. It should look like spongy little clouds.
2. Pour the boiling water over the bloomed gelatin and stir until completely dissolved, about 2 minutes. No lumps allowed!
3. Whisk in the tomato puree, lemon juice, sugar, salt, and black pepper until well combined. Taste and adjust seasoning if needed—this is your flavor foundation.
4. Lightly grease a 4-cup mold with a neutral oil to ensure your aspic slides out smoothly later.
5. Pour the tomato mixture into the prepared mold and refrigerate for at least 4 hours, or until set. It should be firm but wobbly, like a good cheesecake.
6. Once set, dip the mold in warm water for 10 seconds to loosen, then invert onto a serving plate. Give it a gentle shake if it’s being shy.
7. Top the aspic with the chopped lobster and sprinkle with chives right before serving. This keeps the lobster fresh and the chives bright.

Absolutely stunning, this Tomato Aspic with Lobster and Chives is a textural dream—silky, with bursts of sweet lobster and the sharpness of chives. Serve it on a bed of lettuce for extra crunch or with toasted baguette slices for a touch of elegance.

Conclusion

Certainly, this roundup of 18 Delicious Tomato Aspic Recipes offers something for every occasion, from cozy family dinners to elegant gatherings. We hope these recipes inspire you to explore the versatile and vibrant world of tomato aspic. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the joy of cooking with fellow home cooks across North America!

Bella Bacinos