|Canned tomato juice||20 Ounce (1 No 2 Can)|
|Stalk celery||1 (Whole)|
|Red pepper/Black pepper||1⁄4 Teaspoon|
|Onion||1 Large, chopped|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
Put the tomato juice in a pot with the celery stalk, onion, all seasonings, and 1 cup water.
Boil for 15 minutes.
Shut off the fire, let the liquid become lukewarm, and strain it through a colander into another pot.
Dissolve the gelatin in 1 cup hot water.
Add to the tomato juice.
Boil for 5 minutes, stirring.
Pour the hot liquid into aspic molds, let cool, then place in the refrigerator to jell.