GAZPACHO GELATIN SALAD

1 envelope unflavored gelatin
1 1/2 cups cocktail vegetable juice
1/2 cup Hellmann's mayonnaise
1/4 cup red wine vinegar
2 tbsp Mazola corn oil
1/4 tsp hot pepper sauce
1 clove garlic, crushed
1 cup diced cucumber
1/2 cup diced green bell pepper
1/2 cup diced onion

Sprinkle gelatin over juice; heat, stirring constantly, until gelatin is dissolved. Combine with mayonnaise, vinegar, oil, hot pepper sauce, and garlic. Refrigerate until slightly thickened.

Fold in remaining ingredients. Turn into 4-cup mold. Refrigerate until set.

Unmold to serve.

Adapted from source: magazine clipping