Riverview Recipe: Tomato Aspic

1 quart tomato juice

4 stalks celery, finely chopped

1 small bottle stuffed olives, finely sliced

3 tbsp. vinegar

1 tbsp. salt

1/8 tsp. red pepper

3 envelopes plain gelatin

1 small bell pepper, finely chopped (optional)

1/2 cup cold water


Sprinkle gelatin on cold water. In a saucepan heat one cup of the tomato juice; when the gelatin has absorbed the water, add it to the heated tomato juice. Stir until completely dissolved. In large mixing bowl, pour the remainder of the tomato juice. Add heated juice, vinegar, salt and pepper; stir. Add remaining ingredients; stir. Pour into mold or container. Refrigerate until congealed.