|Canned whole tomatoes||16 Ounce|
|Green pepper||1 Medium, chopped (About 1 Cup)|
|Cucumber||1 Medium, seeded and chopped (About 1 Cup)|
|Onion||1 Medium, chopped (About 1/2 Cup)|
|Garlic||2 Clove (10 gm), chopped|
|Lemon juice||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Red pepper sauce||3 Drop|
|Unflavored gelatin||2 Tablespoon|
|Chilled cocktail vegetable juice||1⁄4 Cup (4 tbs)|
|Hot cocktail vegetable juice||1 Cup (16 tbs)|
|Salad greens||1 Cup (16 tbs)|
Place tomatoes (with liquid), 1/4 cup of the green pepper, 1/4 cup of the cucumber, 1/4 cup of the onion, the garlic, lemon juice, cumin, salt and pepper sauce in blender container.
Cover and blend on medium speed until smooth, 10 to 15 seconds.
Pour into 2-quart bowl.
Sprinkle gelatin on 1/4 cup vegetable juice to soften; stir in 1 cup vegetable juice until gelatin is dissolved.
Stir gelatin mixture into vegetable mixture.
Refrigerate until slightly thickened but not set.
Stir in remaining green pepper, cucumber and onion.
Pour into 4-cup mold.
Refrigerate until firm, about 4 hours.
Unmold on salad greens.
Serve with dairy sour cream if desired.
Food Processor Directions: Place tomatoes (with liquid), 1/4 cup of the green pepper, 1/4 cup of the cucumber, 1/4 cup of the onion, the garlic, lemon juice, cumin, salt and pepper sauce in workbowl fitted with steel blade.
Cover and process until smooth, about 10 seconds.
Continue as directed.