1 tbsp. unflavored gelatin
1/4 c. cold water
1 (10 1/2 oz.) can tomato soup
1 c. cottage cheese, beaten smooth
1/2 c. mayonnaise
1/2 c. heavy cream, whipped
Salt to taste
1/3 c. green peppers, chopped
1/3 c. celery, chopped
1/3 c. onions, chopped
1 sm. cucumber, peeled and diced

Soak the gelatin in cold water. Heat the tomato soup until warm. Stir the gelatin into soup until it is well dissolved. Beat in cottage cheese. Cool. Then fold in the remaining ingredients. Chill until set in well oiled mold.

(You may add 1 cup of seafood, thereby converting this from a salad to a luncheon main dish.)