1 lg. pkg. lemon Jello
1 3/4 c. boiling water
2 tbsp. each vinegar, lemon juice
2 tsp. salt
2 med. tomatoes, chopped
1 c. chopped cucumber
1 c. chopped celery
1/2 c. green pepper, chopped
1/2 c. grated carrots

Dissolve gelatin in hot water; chill until partly set. Add strained tomatoes and cucumbers and other vegetables and 1 cup canned peas, if desired. Fold everything into partly set Jello. Pour mixture into 2 quart mold. Chill until firm. Serve with mayonnaise and sour cream mixed.