Peppery Tomato Aspic - cooking recipe

Ingredients

2 (1/4 ounce) envelopes unflavored gelatin
2 teaspoons Worcestershire sauce
1/2 cup cold water
1/4 teaspoon hot pepper sauce
3 cups tomato juice
1 cup finely chopped red pepper
3/4 cup finely chopped onion
Garnish
red peppers or toasted sesame seeds

Preparation

In small bowl, sprinkle gelatin over cold water and let stand to soften.
In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.
In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.
Pour into a rinsed 6-cup mould or 8 individual moulds.
Cover with foil.
Chill until firm, at least 6 hours.
To serve unmould onto serving plate.
Garnish with garnish ingredients.