1 env. plain gelatin
1 1/2 c. tomato juice
2 tbsp. white vinegar
1 lg. tomato, seeded and chopped
1 cucumber, peeled and chopped
2 tbsp. green chilies, chopped
1/4 c. green onions, sliced
1 clove garlic, pressed
1/4 tsp. salt
1/8 tsp. pepper

Soften gelatin in 1/4 cup juice. Heat remaining juice. Add softened gelatin and stir until thoroughly dissolved. Add vinegar, vegetables, and seasonings. Pour into 1 quart mold. Chill overnight. Unmold; place on platter with salad greens placed under mold attractively. Yield: 6 to 8 servings.