1 box lemon jello
1 c. boiling water
3/4 c. tomato juice from a 16 oz. can of tomatoes
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. green stuffed olives, sliced

Dissolve jello in boiling water. Drain tomato juice from can of tomatoes; add remaining ingredients. Drain tomatoes and cut up. Mix all ingredients with jello. Chill.