Ingredients

* 4 oz. [115 grams] cream cheese
* 1 pouch dehydrated tomato soup
* 2 envelopes pure gelatin (for a sliceable aspic)
* 1 cup cold water
* 1 cup mayonnaise
* juice of 1 lemon
* 1 small onion, minced
* 1/4 cup chopped celery
* 1 green pepper, finely chopped
* 1 red pepper also finely chopped
* 1 teaspoon Worcestershire sauce
* salt, pepper to taste
* parsley, chopped finely
* 1 sweet orange pepper, chopped finely for garnish
* 1 lb. [460 grams] cooked and peeled medium-small sized shrimp


Procedure:

1) First prepare the tomato soup in a pot, but using only half the suggested amount of water.

2) Dissolve the gelatin powder in a pot with appropriate water amount, arranged as a water bath.

3) Pour the hot soup in a bowl, with the cream cheese and mayonnaise, and mix. When smooth add the lemon juice, onion, celery, pepper, Worcestershire sauce; season with salt and pepper.

4) Grease the mold you will be using and cover the bottom with a small amount of uncolored gelatin. Put the parsley in, sweet peppers and shrimp on top.

Refrigerate for 20 minutes or until it sets.

5) Pour the remaining gelatin mixture in the soup/cream cheese mixture and mix. Now pour this into the mold over the previous layer.

Put the mold back in the refrigerator for a few hours until it sets.

Place some lettuce leaves on the serving plate you will use, and unmold the aspic over it.