Gazpacho Aspic

• 1 envelope unflavored gelatin
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 beef bouillon cube
• 1 1/4 cups water, divided
• 3 tablespoons lemon juice
• 1/8 teaspoon hot sauce
• 1 (14.5-ounce) can diced Italian-style tomatoes, well drained
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 2 tablespoons sliced green onions
• Lettuce leaves
• Mayonnaise (optional)

1. Combine first 4 ingredients and 1/4 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve. Remove from heat.
2. Stir in remaining 1 cup water, lemon juice, and hot sauce; chill until mixture is the consistency of unbeaten egg white.
3. Stir in tomatoes and next 3 ingredients; spoon into 6 lightly oiled 1/2-cup molds. Chill until firm.
4. Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.

unflavored gelatin, sugar, salt, water, lemon juice, hot sauce, italianstyle tomatoes, celery, green bell pepper, green onions, mayonnaise

Taken from www.myrecipes.com/recipe/gazpacho-aspic (may not work)