Instructions: In a large saucepan, sprinkle the gelatin over 1 cup of the tomato juice and heat on low heat, stirring constantly, until the gelatin dissolves.

Remove from heat and blend in the remaining tomato juice, the vinegar, salt and Tabasco sauce. Set in the refrigerator until the mixture is the consistency of unbeaten egg whites, stirring occasionally.

Fold the tomatoes, cucumbers, bell peppers, scallions, celery, and herbs into the chilled mixture. Rinse a 2-cup mold with cold water and pour the mixture into the mold. Chill for 6 hours or until firm. Unmold and serve immediately.

YIELD: 6 TO 8 SERVINGS

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