1 env. gelatin
2 tsp. cold water
2 tsp. hot water
1 (10 oz.) can tomato soup
2 c. tomato juice
1 (6 oz.) pkg. lemon Jello
Black pepper
White pepper
Salt
1 or more tbsp. Tabasco
Worcestershire sauce

Soften gelatin in cold water. Dissolve with hot water. Add tomato soup and mix well. Heat tomato juice. Add Jello and heat, stirring until Jello is dissolved. Combine soup mixture and juice mixture. Season to taste. Place in quart mold and chill until firm. May add chopped celery, sliced water chestnuts and olives.