3 c. tomato juice
3 slices onion
2 bay leaves
1 3/4 tbsp. gelatin
6 oz. cream cheese
1 c. heavy cream, whipped

Simmer 1 1/2 cups tomato juice with onion and bay leaf. Soften gelatin in 1/2 cup juice. Mix cream cheese and remaining cup of juice. Strain hot tomato juice, mix in salt and softened gelatin, allow to cool. Add cream cheese mixture and when it begins to thicken, fold in whipped cream. Pour in ring mold and chill.