1 (26 oz.) can tomato soup
2 tbsp. gelatin
2 c. chopped celery and stuffed olives
1 lg. pkg. sm. curd cottage cheese
1/2 c. cold water

Bring soup to boil. Remove from heat and add cottage cheese. Stir until smooth; then add gelatin, softened in water. When partly cooled, add celery and olives. Pour into greased mold. Serves 12.