Jellied Gazpacho - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 tsp. pepper
1 3/4 c. tomato juice
1 bouillon cube
2 Tbsp. minced onion
1/4 c. vinegar
1/4 c. minced green pepper
1 1/2 c. chopped ripe tomatoes
1/4 c. tomato juice
1 cucumber, chopped
1/4 c. chopped celery
1 tsp. salt
1/8 tsp. minced garlic
few drops Tabasco

Preparation

Add gelatin to 1/4 cup tomato juice.
Let stand for 5 minutes. Meanwhile, combine 1 3/4 cup tomato juice and the bouillon cube in saucepan. Bring to boil, stirring to dissolve cube in saucepan. Add gelatin; stir to dissolve.
Then add all remaining ingredients.
Pour into an 8 or 9-inch pan and chill until set. Spoon into chilled bowls.