Jellied Tomato Madrilene

Ingredients

• 2 envelopes unflavored gelatin
• 1 can (18 ounces) tomato juice
• 3 chicken bouillon cubes or 3 teaspoons instant chicken bouillon
• 2 cups boiling water
• ½ teaspoon grated onion
• ⅛ teaspoon salt
• Dash pepper
• Lemon wedges

Directions

1. Sprinkle gelatin on tomato juice to soften.
2. Dissolve bouillon cubes in boiling water; add to gelatin mixture, stirring until gelatin is dissolved.
3. Stir in onion, salt and pepper.
4. Cool; chill until set.
5. Break up with fork; garnish with lemon.