3 med. carrots, shredded
3 med. celery stalks, shredded
1 tbsp. white onion, shredded
12 green olives, stuffed with pimiento, coarsely chopped
1 tbsp. sugar
1 tbsp. horseradish
1/4 tsp. salt
Freshly ground black pepper
3 c. tomato juice
1 (6 oz.) pkg. Jello, lemon flavored

In large mixing bowl, combine first 8 ingredients. In a saucepan, over high heat, bring to a boil 2 cups tomato juice.

Remove from heat and whisk the lemon Jello into the hot juice until absorbed. Pour hot Jello-tomato mixture over chopped vegetables and mix well. Add one more cup cold tomato juice. Turn mixture into glass dish or prepared mold. Chill until firm for several hours.