2 packets unflavored gelatin
4 1/2 c. tomato juice (I prefer V-8 type)
2 lg. tomatoes, peeled, seeded and chopped
Salt, white pepper, red pepper to taste
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/4 c. olive oil (extra virgin)
2 tbsp. wine vinegar

In a large sauce pan, soften the gelatin in the juice. Simmer over low heat until dissolved. In a blender or food processor puree the tomatoes, onion and cucumber. Add to gelatin mixture then add remaining ingredients. Cool. Pour into a lightly oiled 1 1/2 quart mold and chill several hours. To serve, unmold and garnish with a topping of sour cream and minced scallions and green peppers. Try also a ranch-style dressing.