Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Unflavored gelatin; (1 tb.) |
| 2 cups | Tomato juice; unsalted |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Basil; dried, crushed |
| 1 teaspoon | Onion; instant, minced |
| ¼ teaspoon | Garlic; instant, minced |
| ⅛ teaspoon | Peppercorns |
Sprinkle gelatin over ½ cup tomato juice to soften; set aside.
Combine 1-½ cups tomato juice with remaining ingredients in a small saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes. Strain hot liquid into softened gelatin; stir until gelatin is dissolved. Pour into a 2 cup mold and chill until firm.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.