Easy Food Pr0n: Jellied Tomato Soup

The recipe is taken from the 1966 Woman's Day Encyclopedia recipe given previously. It's easier than aspic with inclusions, because there is no need to wait until it is semi-jelled. Once the gelatin has been stirred in and combined, it can be placed into individual molds, or even directly into soup cups for service, and chilled until firm.


OK, really this is just plain tomato aspic. But call it jellied soup because, well, it makes it a lot more fun on a hot summer day.