Jellied Gazpacho

1 tablespoon ( 1 envelope) gelatine
18 fluid 0unce can tomato juice
2 tablespoons wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
few drops tabasco sauce
Black pepper
1 pound cooked or canned green beans
1 medium cucumber, peeled and chopped
2 1/2 ounces mushrooms, sliced

Add gelatine to tomato juice in a small saucepan.
Over low heat stir until gelatine is dissolved.
Stir in vinegar, oil and seasonings.
Cool slightly.
While tomato mixture is cooling, combine ingredients in a large bowl.
Stir in tomato mixture.
Chill 4 to 5 hours.
Serve cold in soup bowls or lettuce-lined salad bowls.
Garnish with soured cream and chopped chives.