3 env. unflavored gelatin
1 (4 oz.) can tomato juice, divided
2 tbsp. grated onion
1/2 tsp. salt
1 c. chopped green pepper
1 c. chopped celery
Blue Cheese Topping

Soften gelatin in 1 1/2 cups tomato juice. Heat to dissolve gelatin. While warm add onion, salt and remaining tomato juice. Chill until slightly thickened; add green pepper and celery. Pour into 9 cup mold and chill until firm.

BLUE CHEESE TOPPING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. milk
1 (3 oz.) pkg. blue cheese, crumbled

Combine cream cheese and milk; blend well. Add blue cheese. Beat until thick. Yield 1 cup.