2 sm. pkgs. raspberry Jello
2 (14 1/2 oz.) cans stewed tomatoes
2 tbsp. lemon juice
2 tbsp. vinegar
1 1/2 tbsp. horseradish

TOPPING:

1 c. mayonnaise
1/2 c. sour cream
1/4 c. horseradish

Blend tomatoes in blender. Then heat. Dissolve Jello in hot tomatoes. Add other ingredients. Pour into 1 1/2 quart mold or square pan. Chill until firm. Serve with topping. Serves 6 to 8.