1 1/2 c. vegetable cocktail juice
1 env. unflavored gelatin
1 tbsp. lemon juice
1/2 tsp. Tabasco sauce (optional)
1/4 c. finely chopped celery
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped cucumber

In saucepan combine juice and gelatin over medium heat. Stir until gelatin is dissolved. Add lemon juice, Tabasco and vegetables. Pour into mold and refrigerate until firm. Eight servings, 1 serving equals 20 calories.