1 3/4 c. tomato juice
1 pkg. raspberry Jello (not black)
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1/2 c. chopped cucumber
1/2 c. chopped celery
1/4 c. minced green onions

Bring 1 cup tomato juice to a boil, add Jello and stir until thoroughly dissolved. Add remaining 3/4 cup tomato juice, sugar, salt, and lemon juice. Chill until mixture starts to thicken. Stir in the cucumber, celery and onions. Turn into 1 quart mold or individual ones. Serve with mayonnaise or sour cream.