GAZPACHO JIGGLER

2 cups finely chopped tomatoes
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons tarragon vinegar
Dash of Worcestershire sauce
2 packages (3 oz. each) or 1 (6 oz.) package JELL-O Brand Lemon Flavor Gelatin
2 cups boiling water
1 1/2 cups cold water

Combine vegetables, seasonings, vinegar and Worcestershire sauce in a bowl; let stand.

Dissolve gelatin in boiling water. Add cold water; chill until thickened.

Stir in vegetable mixture. Chill in large bowl or tureen until set, but not firm.

Garnish with lemon slice, if desired.

Note:
Gazpacho may be chilled overnight; break up with fork before serving.

Makes about 6 cups or 12 servings
From: Recipelink.com
Source: Recipe pamphlet: How to give your special meals even more bounce, General Foods Corporation, 1979