Tomato-Orange Aspic

Name: Tomato-Orange Aspic
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 medium tomatoes, quartered; 2 1 ⁄ 2 tsp. unflavored powdered gelatin; 1 ⁄ 4 cup bottled tomato juice; 3 tbsp. freshly squeezed orange juice; 1 1 ⁄ 2 tsp. kosher salt; 3 ⁄ 4 tsp. freshly ground black pepper; Fresh basil leaves, thinly sliced

Serves
serves 6

ANDRÉ BARANOWSKI

This is an easy-to-prepare first course that captures the essence of summer.

Ingredients

6 medium tomatoes, quartered
2 ¹⁄₂ tsp. unflavored powdered gelatin
¹⁄₄ cup bottled tomato juice
3 tbsp. freshly squeezed orange juice
1 ¹⁄₂ tsp. kosher salt
³⁄₄ tsp. freshly ground black pepper
Fresh basil leaves, thinly sliced

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Instructions

Step 1

Working over a bowl, grate tomatoes using the large-hole side of a box grater; discard skins. Strain pulp and juice through a cheesecloth-lined sieve into a bowl; press gently to extract all the liquid. You should have about 2 cups. (Discard solids.)

Step 2

Pour 2⁄3 cup water into a small pot; sprinkle gelatin over water; let soften, 1–2 minutes. Heat mixture over medium-low heat, stirring, to dissolve gelatin, 1–2 minutes. Remove from heat; add 1⁄2 cup reserved fresh tomato juice; stir to combine. Add remaining fresh tomato juice, bottled tomato juice, orange juice, salt, and pepper; stir well.