Molded Gazpacho Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry or lemon gelatin
3/4 c. hot water
2 (1 lb.) cans stewed tomatoes
1 c. tomato juice
4 to 6 drops hot pepper sauce
2 Tbsp. red wine vinegar
1 c. diced green pepper
1/2 c. diced red pepper
1/2 c. cucumber
1/2 c. sliced green onions
1 cucumber, thinly sliced for garnish

Preparation

Dissolve gelatin in hot water.
Break up tomatoes with their juice, with back of spoon.
Add to gelatin along with hot pepper sauce, vinegar and chopped vegetables.
Using oiled 2-quart ring mold, chill until firm.
Turn out onto a platter.
Surround with sliced cucumber.
Serve with Horseradish Cream.