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Molded Gazpacho Timbale

DIRECTIONS

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.
Set in the refrigerator until the mixture is the consistency of unbeaten egg whites. Stir 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 mixture into the mold.
Chill for six hours or until firm. Remove from mold and serve immediately.