2 c. tomato juice
1 pkg. lemon Jello (3 oz.)
2 tbsp. vinegar
2 green onions, chopped
1/2 green pepper, chopped
1/2 to 1 c. chopped celery

Heat 1 cup tomato juice and the vinegar until boiling. Dissolve the Jello in the hot juice; then add the other cup of juice. Allow to partially set. Then add the chopped vegetables, as desired. Stir well. Pour into mold to set.

Other vegetables, such as cucumbers or green olives, may be added. Shrimp or crab is a nice addition.