2 env. Knox gelatin
1 (1 pt. 2 oz.) can tomato juice
1/3 c. red wine vinegar
1 tsp. salt
Tabasco
2 sm. (1 c.) tomatoes, peeled & diced
1 med. (1 c.) cucumber, diced
1/2 c. green pepper, diced
1 tbsp. chopped chives
2 lg. ripe avocados
Lemon juice
1/3 c. bottled oil & vinegar dressing

In medium saucepan, sprinkle gelatin over 3/4 cup tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally until mixture is consistency of unbeaten egg white, about 15 minutes. Fold in tomato, cucumbers, pepper, onion and chives until well combined. Pour into fluted 1-1/2 quart mold rinsed in cold water. Refrigerate until firm, about 6 hours.

To unmold; run small spatula around edge of mold, invert over serving platter, place a hot damp dishcloth over inverted mold - shake gently to release. Refrigerate. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad and pour dressing over them. Serves 6.