1 pkg. lemon Jello
1/2 c. water
1 can chicken gumbo soup, strained
1/2 c. mayonnaise, room temp.
1/2 c. chopped celery
1/4 c. green pepper, chopped
2 tbsp. pimientos
1 tbsp. lemon juice
1/4 tsp. salt

Heat strained soup and water. Pour over Jello, add salt and lemon juice; cool. When beginning to congeal, add mayonnaise, mixed ingredients from soup, celery, pepper and pimiento. Chill until firm.