CAMPBELL'S SOUP & LEMON JELL-O TOMATO ASPIC

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Campbell's Soup & Lemon Jell-O Tomato Aspic image

Mom used to make this for Thanksgiving or Christmas, depending on which one we were hosting that year (we alternated with my uncle's family). I loved it as a kid, although it's one of those frequently scorned foods. No wonder, as it is incredibly sweet.

Provided by origamifreak

Categories     Easy

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) can condensed tomato soup (we always used Campbell's)
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons cider vinegar
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas

Steps:

  • Heat undiluted soup in pan on the stove.
  • Add jello and stir to dissolve.
  • When dissolved, remove from heat and add vinegar and vegetables.
  • Pour into a square Pyrex dish and chill until set.
  • Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
  • Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
  • Serve in squares on lettuce leaves.

Nutrition Facts : Calories 176.1, Fat 0.7, SaturatedFat 0.3, Sodium 647.8, Carbohydrate 39, Fiber 3.7, Sugar 28.9, Protein 5.3

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