Pepino Molded Salad

• 2 Tbsp. (2 envelopes) unflavored gelatin
• 4 c. tomato juice
• 1 Tbsp. minced fresh basil or 1 tsp. dry basil leaves
• 1 Tbsp. lemon juice
• 1/4 tsp. Tabasco sauce
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/2 c. shredded carrot
• fresh basil clusters for garnish
• 2 c. sour cream or yogurt
• 1/4 c. snipped dill leaves

1. Soften gelatin in 1 cup of tomato juice.
2. Bring 3 cups tomato juice to a boil in a non-aluminum saucepan.
3. Turn off heat and add tomato juice-gelatin mixture; stir until dissolved, about 1 minute.
4. Add basil, lemon juice and Tabasco; mix well.
5. Stir in celery, green pepper and carrot into the tomato juice mixture and let cool to room temperature.
6. Pour into mold and place in refrigerator until set.

unflavored gelatin, tomato juice, fresh basil, lemon juice, tabasco sauce, celery, green pepper, carrot, fresh basil clusters, sour cream, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253081 (may not work)