Serves: 4
Total Calories: 160
In a saucepan over medium heat, bring one cup tomato juice to a boil. Add gelatin mix, stirring to dissolve. Stir in remaining cold tomato juice and salsa; mix well. Pour into a deep 6"x6" plastic refrigerator container. Refrigerate until firm. Slice into 4 servings. Place on a bed of shredded lettuce. Combine sour cream and cucumber; spoon dressing over aspic.
Tip: As the summer sun sets, set out starry luminarias. Use a star-shaped punch to add holes to a paper lunch bag, then pour an inch of sand into the bottom. Tuck a tealight into a votive holder and light for a starry nighttime glow.
This Tangy Tomato Aspic Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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