Monday, November 21, 2011

Gazpacho Aspic (Vegetarian)

Gazpacho is a cold Spanish tomato-based soup with raw vegetables; perfect for hot summer months. Due to the heavy Spanish influence in Southern ports such as Mobile and Pensacola, gazpacho is popular here, and ideal for our hot and sticky summers. 

Even though this is more of a summer dish, I actually like gazpacho year-round. It's light, delicious, and a PERFECT starter course.

Aspic is an "old school" Southern dish that has fallen out of fashion; typically associated with tea rooms and southern charm. Typically, aspic here refers to tomato aspic, which is simply tomato juice with spices, set with gelatin. Often topped with shrimp and mayonnaise, very few places actually serve this amazing dish.

The common denominator between gazpacho and aspic? The tomato. What better way to combine the best of these 2 historic Southern dishes, than to make gazpacho aspic? This is perfect as a simple appetizer, served alone or with a fresh, crisp leaf of Bibb lettuce. For vegan, simply omit the gelatin and use agar agar instead. 

Gazpacho Aspic

1 cup diced tomato (drain if using canned)
½ cup peeled & diced cucumber
¼ cup diced green bell pepper
2 Tbsp diced red or yellow bell pepper
2 Tbsp thinly sliced green onion
2 Tbsp white vinegar
¼ tsp black pepper
1/8 tsp garlic powder
1 ½ cups tomato juice
1 pkg (4-serving size) lemon gelatin

Combine tomato, cucumber, pepper, onion, vinegar, black pepper and garlic powder in a medium bowl.

Bring tomato juice to a boil, then stir in gelatin for at least 2 minutes or until fully dissolved. Chill for 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

Fold in the vegetable mixture; pour into a 4-cup mold or individual ramekins. Chill for 3-4 hours or until firm before unmolding & serving.  


  1. This is a really brave and also excellent post! I have always been somewhat afraid of aspic, myself - but this definitely looks like something I'd be willing to try. Looks delicious.

  2. Thanks, Tori!! It was a LOT easier than expected, and was SO good on those days last week when it was in the 70s here.

    If you ever need any agar agar, I have TONS.

  3. Neat - an aspic - haven't ever tried one of those. thanks for linking it in to Food on Friday.