Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve. Add remaining juice, and pour into a 1-quart mold or 8x8-inch pan. Chill until firm (at least 2 hours), then unmold. Serve over greens, plain, or with a blue cheese or other dressing.