Step 1: Prepare the gelatin

• In a small bowl, sprinkle the unflavored gelatin over 1 cup of cold tomato juice. Let it sit for 5 minutes to bloom.

Step 2: Heat the tomato juice

• In a medium saucepan, heat the remaining 3 cups of tomato juice over medium heat until it starts to steam but not boil.

Step 3: Dissolve the gelatin

• Add the bloomed gelatin to the warm tomato juice and stir until completely dissolved.

Step 4: Add seasonings and vegetables

• Remove the saucepan from heat and stir in the lemon juice, hot sauce (if using), salt, and black pepper.
• Fold in the diced celery, bell pepper, and onion for added texture.

Step 5: Pour into molds

• Lightly grease individual molds or a large gelatin mold with nonstick spray. Pour the tomato mixture evenly into the molds.

Step 6: Chill until set

• Refrigerate for at least 4–6 hours, or until the aspic is fully set and firm.

Step 7: Unmold and serve

• To unmold, dip the bottom of the mold into warm water for a few seconds, then invert onto a serving plate. Garnish with chopped parsley and serve chilled.