3 envelopes (3 tbsp.) unflavored gelatin
3/4 c. cold water
2 1/2 c. tomato juice
1 can (6 oz.) tomato paste
1/4 c. vinegar
3 tbsp. lemon juice
1 1/2 tsp. basil
1 tsp. each salt and sugar
1/8 tsp. each onion powder and black pepper
1/2 tsp. Worcestershire sauce
1 c. chopped celery
1/2 c. chopped green pepper
1 avocado, diced
1 can (2 1/4 oz.) pitted sliced ripe olives
Cooked, cooled shrimp for garnish (optional)

Soften gelatin in the cold water. Bring 1 cup of the tomato juice to a boil, stir in the gelatin until dissolved. Add the remaining tomato juice, the tomato paste, vinegar, lemon juice, basil, salt, sugar, onion powder, black pepper and Worcestershire sauce.

Refrigerate until partially thickened. Stir in the celery, green pepper, avocado and olives. Pour into a 6 cup mold; refrigerate until set. Unmold and garnish with shrimp, if desired. Serves 6 to 8.