Frozen Tomato Aspic - cooking recipe

Ingredients

1/2 (10 3/4 oz.) can tomato soup
2 (16 oz.) cans tomatoes
1 large onion, quartered
1 stick cinnamon
1/8 tsp. black pepper
2 ribs celery, quartered
2 bay leaves
1/2 tsp. McCormick seafood seasoning
1/4 bunch parsley
2 tsp. Worcestershire sauce
1/8 tsp. ground cinnamon
1/2 tsp. sugar
1 clove garlic
1 tsp. salt
1 pkg. unflavored gelatin, softened in 1/4 c. cold water
1 c. mayonnaise

Preparation

Combine all ingredients except the gelatin and mayonnaise and simmer, covered, for 20 minutes.
Strain.
Add the gelatin and dissolve in the hot mixture.
Allow to cool.
Fold in the mayonnaise; pour into individual molds and freeze.
Unmold and garnish with avocado slices, if desired.