|Tomato juice||4 Cup (64 tbs)|
|Lemon gelatin||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Hot sauce||1⁄8 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Sliced stuffed green olives||1⁄2 Cup (8 tbs)|
|Sliced cucumber||1 Cup (16 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Heat 2 cups tomato juice in saucepan; stir in gelatin until dissolved.
Stir in remaining tomato juice, lemon juice, hot sauce, Worcestershire sauce, salt and pepper; chill until partially congealed.
Stir in celery, olives, cucumber and onions; turn into oiled mold.
Chill until firm.