2 env. unflavored gelatin
1 sm. can ripe olives, sliced
3/4 - 1 c. cooked chicken, cut into strips or cooked shrimp, cut up
2 cans Crosse & Blackwell gazpacho soup
1/2 can water chestnuts, sliced

In sauce pan, sprinkle gelatin over soup. Heat, stirring constantly until gelatin dissolves. Chill until slightly thickened. Arrange chicken or shrimp and olives in a 1 quart mold or individual molds. Cover with small amount of soup mixture and chill until set. Add water chestnuts to remaining mixture and cover first layer. Chill at least 2 hours. Serve with deviled eggs and rolls.