2 env. unflavored gelatin
3 c. tomato juice
1 c. chili sauce
1/4 c. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot sauce
Chopped olives, sm. jar

Sprinkle gelatin over tomato juice in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add remaining ingredients; stir until blended. Pour into 5 cup ring mold; chill until firm.