1 (10 3/4 oz.) can tomato soup, undiluted
1 soup can water
1 (8 oz.) pkg. cream cheese
2 env. Kosher unflavored gelatin
1/2 c. cold water
1 c. mayonnaise
6 stuffed green olives, chopped
1 1/2 c. chopped celery
1/2 tsp. minced onion
1/4 c. chopped green pepper
3 hard cooked eggs, chopped
1/8 tsp. pepper
Salt to taste

In a saucepan combine tomato soup and a can of water. Bring to a boil. Add cream cheese and simmer gently, stirring constantly, until cheese is softened. Beat with wire whisk or egg beater until the mixture is thoroughly blended. Soften gelatin in the 1/2 cup cold water. Dissolve in the hot soup mixture. Cool. Stir in remaining ingredients. Pour into 1 1/2 quart mold. Chill until firm. Serve unmolded on a bed of watercress or chicory. Yield: 10 servings at 296 calories each serving.