1 1/4 c. tomato juice
1/8 tsp. crushed basil
1/4 tsp. salt
1 (3 oz.) pkg. lemon Jello
3/4 c. white dinner wine
3 tbsp. white wine vinegar
1/3 c. crumbled blue cheese

Heat tomato juice, basil and salt to boiling. Add Jello and stir until dissolved. Remove from heat; blend in wine and wine vinegar. Chill until mixture begins to thicken. Stir in crumbled cheese.

Turn into small ring mold. Serve on salad greens, can be topped with sour cream. Flavor improves with age, can be made several days in advance. Serves 5-6.