Cucumber-Tomato Aspic

Gluten Free
Dairy Free
Health score
3%
Cucumber-Tomato Aspic
260 min.
20
25kcal

Suggestions


If you're looking for a refreshing and unique dish to elevate your next gathering, look no further than this delightful Cucumber-Tomato Aspic. Perfectly gluten-free and dairy-free, this vibrant appetizer is not only easy on the waistline, with just 25 calories per serving, but it also provides a burst of flavor that is sure to tantalize your taste buds. Ideal for antipasti platters, starters, or even as a light snack, this aspic is a creative twist on traditional gelatin dishes.

Imagine the crispness of fresh cucumbers paired with the savory notes of low-sodium tomato juice, enhanced by the aromatic touch of parsley and a hint of heat from hot sauce. The unflavored gelatin brings everything together, creating a stunning visual presentation that will impress your guests. Whether poured into a classic mold for an elegant presentation or served in miniature cups for a fun, bite-sized treat, this dish is versatile and appealing to all ages.

Whether you're hosting a party, enjoying a family meal, or just craving something light and refreshing, this Cucumber-Tomato Aspic is the perfect addition to your menu. It's easy to make, requires minimal hands-on time, and can be prepared ahead, allowing you to enjoy your event stress-free. Try this beautiful, tasty aspic today! Your guests will be asking for seconds!

Ingredients

  • 0.5 teaspoon celery salt 
  • cup 1/4 cup dried cranberry (juice sweetened if possible) 
  • 1.8 cups cucumber chopped
  • tablespoons flat-leaf parsley fresh chopped
  • 0.5 teaspoon garlic salt 
  • oz gelatin powder unflavored
  • dashes hot sauce 
  • tablespoon olive oil 
  • cups sacremento tomato juice low-sodium
  • teaspoon worcestershire sauce 

Equipment

  • bowl
  • sauce pan
  • whisk
  • muffin tray

Directions

  1. Sprinkle gelatin over cranberry juice in a bowl.
  2. Let stand 3 minutes.
  3. Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat.
  4. Pour over gelatin mixture, and stir until gelatin dissolves.
  5. Whisk in parsley and next 5 ingredients.
  6. Spread cucumbers in a 4-cup mold; pour gelatin mixture over cucumbers. Chill 4 hours or until set. Dip bottom of mold in warm water for about 15 seconds. Unmold onto a serving plate.
  7. Mini Tomato Aspics: Prepare recipe as directed in Steps 1 and Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold as directed in Step Makes 2 dozen Hands-on 20 min.; Total 1 hour, 20 min.

Nutrition Facts

Calories25kcal
Protein24.01%
Fat25.27%
Carbs50.72%

Properties

Glycemic Index
6.72
Glycemic Load
1.33
Inflammation Score
-2
Nutrition Score
2.3104347742122%

Flavonoids

Apigenin
0.86mg
Luteolin
0.01mg
Kaempferol
0.03mg
Myricetin
0.08mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:24.73kcal
1.24%
Fat:0.76g
1.17%
Saturated Fat:0.1g
0.65%
Carbohydrates:3.42g
1.14%
Net Carbohydrates:3.17g
1.15%
Sugar:3.02g
3.36%
Cholesterol:0mg
0%
Sodium:128.11mg
5.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.62g
3.24%
Vitamin C:8.81mg
10.68%
Vitamin K:9.31µg
8.86%
Vitamin A:212.08IU
4.24%
Copper:0.07mg
3.47%
Potassium:113.96mg
3.26%
Vitamin B6:0.05mg
2.67%
Folate:10.1µg
2.53%
Vitamin E:0.38mg
2.51%
Manganese:0.04mg
1.82%
Magnesium:6.72mg
1.68%
Iron:0.28mg
1.53%
Vitamin B1:0.02mg
1.52%
Vitamin B3:0.27mg
1.35%
Vitamin B5:0.12mg
1.22%
Vitamin B2:0.02mg
1.21%
Phosphorus:11.62mg
1.16%
Fiber:0.25g
1.01%
Source:My Recipes