|Tomato juice||4 Cup (64 tbs), chilled|
|Unflavored gelatin envelope||2 Tablespoon|
|Low fat yogurt||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||1 Pound, peeled, seeded, and chopped|
|Cucumber||1 Small, peeled, seeded, and chopped|
|Green pepper||1 Medium, chopped|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|Minced red onion||2 Tablespoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
Pour 1/2 cup of the tomato juice into a small saucepan.
Sprinkle the gelatin over the juice; let stand 5 minutes.
Set over low heat, stirring constantly, until gelatin is dissolved (about 3 minutes).
Pour mixture and remaining tomato juice into a large mixing bowk refrigerate until slightly thickened, but not set.
Mix yogurt and garlic; refrigerate covered.
Stir vegetables, lemon juice, salt, pepper, chili powder, and 2 garlic cloves into tomato mixture.
Spoon tomato mixture into 6 individual soup bowls or a 2-quart bowl.
Refrigerate covered until mixture has set (about 4 hours).
Unmold on salad greens and serve with the garlic yogurt.