Tomato Aspic - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. water
2 c. V-8 vegetable juice
3 tsp. vinegar
salt and pepper to taste
1 c. celery, finely chopped
1/2 c. olives or pickles

Preparation

Sprinkle gelatin on cold water to soften.
Heat V-8 juice. Pour over gelatin and stir until dissolved.
Add vinegar, salt and pepper.
Chill until thick; add celery and pickles.