4 c. tomato juice
2 pkgs. lemon Jello
1 sm. onion, grated
1 sm. cucumber, chopped
1/2 c. chopped celery
1/2 green pepper, chopped
2/3 c. stuffed olives, chopped

Heat 2 cups tomato juice until boiling. Stir in Jello and then add 2 cups of cold tomato juice. Let Jello mixture cool until slightly thickened. Add the rest of the ingredients. Pour into Jello mold and refrigerate until set well. Remove from mold to chilled plate covered with lettuce leaves just before serving.