2 env. Knox gelatin
3 c. tomato juice
2 fresh tomatoes, chopped
2 tbsp. vinegar
1 c. chopped celery
2 cucumbers, chopped
1/2 c. chopped onion (optional may use green onions)
2 tsp. garlic salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 c. chopped green or yellow bell peppers

Soften gelatin in 1/2 cup of the tomato juice for 5 minutes. Heat remainder of tomato juice; add soften gelatin mixture. Stir well.

Add vinegar, garlic salt, pepper and oregano and stir well. Add chopped vegetables. Pour into oiled mold or bowl and chill until firm.