"Gazpacho" Congealed Salad - cooking recipe

Ingredients

1 (7 oz.) jar pimentos, drained and diced
1 large cucumber, peeled and diced
1 green pepper, broken and slivered
3 firm tomatoes, diced
4 to 5 green onions, chopped
1 c. pitted black olives, sliced
1 small clove garlic, diced
2 Tbsp. oil
1 Tbsp. vinegar
salt and pepper to taste
1 can consomme
1 pkg. apple flavored gelatin
1 envelope unflavored gelatin
2 c. boiling water

Preparation

In large bowl, mix the first 7 ingredients with oil and vinegar.
Toss and mix with salt and pepper to taste.
Stir in consomme and let stand in refrigerator for 1 hour.
Thoroughly mix gelatins, then dissolve in boiling water.
Cool and chill until mixture is thick.
Combine vegetables and gelatin mixture.
Pour into a large 3-quart oiled mold.
Chill until firm.
Unmold, garnish and cut into squares to serve.