2 env. Knox gelatin
1/2 c. cold water
Grated zest of 1/2 lemon
Juice of 1/2 lemon
2 sprigs sweet basil
2 1/2 c. tomato juice
1 (6 oz.) can tomato paste
2 tbsp. tarragon vinegar
1 lg. onion, chopped
1 tbsp. green pepper
1 tsp. salt
1/8 tsp. pepper
1 bay leaf

Combine cold water and gelatin to soften. Combine and bring to boil: tomato juice, paste, vinegar, onion, green pepper, finely chopped, salt, pepper, and bay leaf. Add softened gelatin to hot mixture and stir until dissolved. Add zest, lemon juice, and basil. Pour into 5 1/2 cup ring mold, chill until firm. Unmold on greens and serve with mayonnaise.