1 (16 oz.) can tomatoes
1 (3 oz.) pkg. lemon Jello
1/3 c. vinegar
1 c. chopped celery
1 tbsp. finely chopped green pepper
1 tbsp. finely chopped onion
1 sm. bottle stuffed green olives, sliced
1 tbsp. horseradish
1/2 sm. cucumber, seeded & chopped
1 avocado, diced
Salt & pepper to taste

Heat tomatoes that have been cut up in small pieces and dissolve Jello. Let it cool and begin to congeal. Add rest of ingredients. Mix and pour into individual molds or large salad mold. Can be put in 9 x 13 inch dish and cut in squares.