Tomato Aspic from The Cooking of the USA by Patricia Lousada

Name: Tomato Aspic from The Cooking of the USA by Patricia Lousada
Ingredients: 2 tablespoons (2 X 15 ml spoon) gelatine; 3 fl oz (75 ml) cold water; ½ bay leaf; 4 tablespoons (4 X 15 ml spoon) chopped fresh mint or 2 tablespoons (2 X 15 ml spoon) dried; a pinch of dried thyme; 2 X 14 oz (397 g) can of tomatoes; 2 tablespoons (2 X 15 ml spoon) sugar; ½ clove of garlic, chopped very finely; 2 sticks of celery, chopped; 1 teaspoon (5 ml spoon) salt; 1 small onion, chopped; 9 oz (250 g) thick-set natural yogurt; a pinch of salt; ½ cucumber, peeled and diced; 1 carrot, chopped

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Aspic rings were a great feature at luncheon parties when I was growing up in the States. This tomato aspic is so light and refreshing that it is a perfect firs

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Ingredients

2 tablespoons (2 X 15 ml spoon) gelatine
3 fl oz (75 ml) cold water
½ bay leaf
4 tablespoons (4 X 15 ml spoon) chopped fresh mint or 2 tablespoons (2 X 15 ml spoon) dried
a pinch of dried thyme
2 X 14 oz (397 g) can of tomatoes
2 tablespoons (2 X 15 ml spoon) sugar
½ clove of garlic, chopped very finely
2 sticks of celery, chopped
1 teaspoon (5 ml spoon) salt
1 small onion, chopped
9 oz (250 g) thick-set natural yogurt
a pinch of salt
½ cucumber, peeled and diced
1 carrot, chopped