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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 176
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 647mg		26%
Potassium 409mg		11%
Total Carbohydrate 39.0g		13%
	Dietary Fiber 3.7g	14%
	Sugars 28.9g
Protein 5.3g		10%
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Campbell's Soup & Lemon Jell-O Tomato Aspic

Recipe #267306 | 4½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: origamifreak
Nov 21, 2007

Mom used to make this for Thanksgiving or Christmas, depending on which one we were hosting that year (we alternated with my uncle's family). I loved it as a kid, although it's one of those frequently scorned foods. No wonder, as it is incredibly sweet.

SERVES 4 (change servings and units)

Ingredients

1 (12 ounce) can condensed tomato soup (we always used Campbell's)
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons cider vinegar
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas

Directions

1
Heat undiluted soup in pan on the stove.
2
Add jello and stir to dissolve.
3
When dissolved, remove from heat and add vinegar and vegetables.
4
Pour into a square Pyrex dish and chill until set.
5
Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
6
Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
7
Serve in squares on lettuce leaves.