2 tsp. unflavored gelatin
2 c. unsalted tomato juice
4-5 peeled, seeded, and chopped tomatoes
1 green pepper, seeded and chopped
4-5 sliced radishes
1 stalk celery, sliced
1 sm. onion, chopped
1 cucumber, chopped
2 tbsp. vegetable oil
1 1/2 tbsp. wine vinegar
1 tbsp. lemon juice
Dash of hot pepper sauce

Heat tomato juice and dissolve gelatin in it. Stir in vegetables. Add other ingredients. Chill mixture until it begins to thicken. Stir and pour into mold and chill until firm. Serve with topping, if desired.

TOPPING FOR JELLIED GAZPACHO:

8 oz. plain low-fat yogurt
2 tbsp. chopped chives
1/2 tsp. parsley
1/8 tsp. garlic powder
Dash of basil or other herbs
1 tbsp. vinegar or lemon juice

Add vinegar or lemon juice to yogurt and mix. Add other ingredients and mix well.