Gazpacho Salad

• 1 (7 oz.) can pimientos, drained and diced
• 1 1/2 c. diced, unpeeled cucumbers
• 3/4 c. diced green pepper
• 2 medium diced tomatoes
• 4 sliced scallions
• 1 c. sliced pitted ripe olives
• 1 small crushed clove garlic
• 2 Tbsp. salad oil
• 1/3 c. vinegar
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 (10 1/2 oz.) can consomme
• 2 pkg. lemon jello
• 1 1/2 c. boiling water

1. Combine pimientos, vegetables, olives, garlic, oil, vinegar, salt and pepper in large bowl.
2. Mix well and stir in consomme. Dissolve jello in boiling water.
3. Chill until thickened.
4. Fold in vegetable mixture.
5. Pour into 8-cup mold.
6. Chill until firm, about 4 hours.
7. Unmold and garnish with tomato, lemon and cucumber slices, if desired.

pimientos, cucumbers, green pepper, tomatoes, scallions, olives, clove garlic, salad oil, vinegar, salt, pepper, consomme, lemon jello, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833261 (may not work)