1 c. Campbell's tomato soup
2 tbsp. gelatin
2/3 c. water
1 c. celery
1/3 c. walnuts, coarse
1/3 c. stuffed olives
1 c. mayonnaise
Onion juice and lemon
Pinch oregano and basil
1 c. sliced shrimp

Heat tomato soup to boiling, adding herbs. Add gelatin soaked in water. Cool. Beat in mayonnaise, adding other ingredients, but saving some of the shrimp to slice in half lengthwise. Oil mold and put a layer of the shrimp, round side out, around bottom. Place enough of the aspic over it to hold in place. Chill. Spoon remaining mixture into mold, placing a few of the shrimp around sides. Very attractive, very rich, and a fine addition to any buffet supper.