1 envelope unflavored gelatin, dissolved in 1/4 c. water
10 3/4 oz. condensed tomato soup
1/2 tomato can water
2 (8 oz.) cream cheese
1/2 c. chopped celery
1/4 c. onion, chopped
1/4 c. chopped green pepper
2 (6 1/2 oz.) cans tuna, drained
1 c. mayonnaise
3 drops Tabasco sauce

Boil soup and water. Add gelatin and stir. Beat cream cheese and add. Add rest of ingredients. Spread in oiled 6-cup mold. Refrigerate 6 hours.