Tomato Aspic - cooking recipe

Ingredients

1 envelope gelatine
1 3/4 c. tomato juice
1/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
2 Tbsp. lemon juice

Preparation

Sprinkle
gelatine on 1/2 cup of tomato juice.
Place on low heat, stir until gelatine dissolves.
Remove from heat and add remaining
tomato
juice and seasonings.
Pour into a 2 cup mold or
individual
molds, chill until firm.
Unmold on salad plate, garnish
with
cucumbers
and
black olives.
Enjoy, 33 calories per serving.