Peppery Tomato Aspic

Directions

1. 1
   In small bowl, sprinkle gelatin over cold water and let stand to soften.
2. 2
   In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.
3. 3
   In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.
4. 4
   Pour into a rinsed 6-cup mould or 8 individual moulds.
5. 5
   Cover with foil.
6. 6
   Chill until firm, at least 6 hours.
7. 7
   To serve unmould onto serving plate.
8. 8
   Garnish with garnish ingredients.