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GAZPACHO ASPIC WITH CUCUMBER SAUCE

2 envelopes unflavored gelatin
18 oz. tomato or tomato-vegetable juice
1/3 c. wine vinegar
1 tsp. salt
Dash Tabasco
2 med. tomatoes, peeled and diced
1 lg. cucumber, peeled and diced
1 med. green pepper, diced
1/4 c. finely chopped red onion
Optional: 1 tbsp. chopped chives

Sprinkle gelatin over 1/2 cup juice to soften.
Dissolve over low heat, adding vinegar, salt and
Tabasco. Stir in remaining juice. Chill until slightly
thickened; fold in vegetables. Pour into a 1 1/2-quart
mold and refrigerate until set. Unmold onto bed of lettuce.
Spoon a bit of cucumber sauce over mold; garnish
with parsley if desired. Serve remaining sauce
in side dish.
Yield: 8 servings.

CUCUMBER SAUCE
1/2 c. grated, unpeeled cucumber
1 c. mayonnaise
1 tbsp. vinegar
1/2 tsp. salt
Freshly ground black pepper to taste
1/2 tsp. dill weed

Drain cucumber well. Mix with other ingredients. Chill.