Jellied Gazpacho

• 1 envelope unflavored gelatin
• 1/2 tsp. pepper
• 1 3/4 c. tomato juice
• 1 bouillon cube
• 2 Tbsp. minced onion
• 1/4 c. vinegar
• 1/4 c. minced green pepper
• 1 1/2 c. chopped ripe tomatoes
• 1/4 c. tomato juice
• 1 cucumber, chopped
• 1/4 c. chopped celery
• 1 tsp. salt
• 1/8 tsp. minced garlic
• few drops Tabasco

1. Add gelatin to 1/4 cup tomato juice.
2. Let stand for 5 minutes. Meanwhile, combine 1 3/4 cup tomato juice and the bouillon cube in saucepan. Bring to boil, stirring to dissolve cube in saucepan. Add gelatin; stir to dissolve.
3. Then add all remaining ingredients.
4. Pour into an 8 or 9-inch pan and chill until set. Spoon into chilled bowls.

unflavored gelatin, pepper, tomato juice, bouillon cube, onion, vinegar, green pepper, tomatoes, tomato juice, cucumber, celery, salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366021 (may not work)