Jellied Gazpacho
1 tablespoon ( 1 envelope) gelatine 18 fluid 0 unce 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.