2 env. unflavored gelatin
3 3/4 c. bottled non-alcoholic bloody mary mix
1 c. chopped, seeded, peeled cucumber
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onion

In large saucepan, soften gelatin in 1 cup bloody mary mix. Stir constantly over low heat until gelatin dissolves. Stir in remaining bloody mary mix. Refrigerate until partially set. Fold in cucumber, celery, green pepper and green onion. Spoon into 8 wine glasses or sherbet dishes. Refrigerate until firm, 8 hours or overnight. Garnish with celery leaves. 8 appetizer servings.