2 env. unflavored gelatin
1/2 c. water
6 oz. lemon gelatin
2 1/2 c. boiling water
1/4 c. lemon juice
2 cans tomato soup
12 oz. can V-8 juice
1 c. stuffed olives
1 c. chopped celery
2 avocados, chopped
3/4 c. chopped green onion
1 c. chopped peeled cucumbers
1 c. chopped artichoke hearts

Soak unflavored gelatin in 1/2 cup water. Add gelatin mixture and lemon gelatin to boiling water, stirring over heat to make sure all is dissolved. Add lemon juice, soup and V-8 juice. Pour into 2 quart mold and cool. Add vegetables. Chill until set.

Fran says, "I made these changes: 1/2 cup lemon juice instead of 1/4 cup and decreased water 1/4 cup; decreased onion to 1/2 cup and used white onion; added salt and pepper to taste."

DRESSING:

1/4 to 1/2 c. lite sour cream
1/4 to 1/2 c. mayonnaise

Mix and sprinkle with dried dill weed.