Tomato aspic is not the favorite of anyone in our family, but you might like it. This recipe can be doubled if you really like tomato aspic, or if you are serving a crowd. It is a traditional dish for special occasion dinners and potlucks.

Tomato Aspic Salad

Joan Donogh
Jellied salad made with canned tomato soup, cream cheese and salad dressing.
Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 can 10 oz. tomato soup
  • 1 package 3 oz. lemon Jello
  • 1 package 4 oz. cream cheese, softened
  • 1/2 cup salad dressing Miracle Whip
  • 2 tablespoons vinegar
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped green onion

Instructions
 

  • Heat tomato soup (undiluted) in a small saucepan, or in the microwave. Add the lemon jello and stir to dissolve.
  • Put tomato soup mixture into food processor bowl with cream cheese, salad dressing, and vinegar. Process until smooth.
  • Add vegetables to the soup mixture and stir (by hand) to mix in. Pour into a serving bowl or mold and refrigerate.

 

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