Recipe(tried): Jellied Gazpacho Salad

JELLIED GAZPACHO SALAD

20 oz. tomato juice
2 envelopes knox unflavored gelatin
1/4 cup red wine vinegar
1 tsp. salt
1 tsp black pepper
1/4 to 1/2 tsp tabasco or frank's hot sauce
1 (14 oz.) can diced or stewed tomatoes, drained
1 medium cucumber, seeds removed and diced
2 celery stalks, diced
1 small green pepper, diced
1/4 cup black olives, sliced
1/4 cup green olives, sliced
for serving:
Romaine lettuce leaves
Ranch Dressing

Heat Tomato Juice and gelatin powder together until gelatin dissolves.

Add vinegar, salt, pepper, and Tabasco. Refrigerate until consistency of egg whites.

Fold in all remaining ingredients. Pour into an oiled mold. Refrigerate until firm.

May be made a day ahead.

Serve on a bed of Romaine lettuce leaves with a drizzle
of Ranch Dressing.

Serves 8-10