1 In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepperto a boil over moderately high heat.
Lowerthe heat and simmerfor 1 5 minutes.
2 Meanwhile, in a small bowl, combine the gelatin and wine and let stand for 5 minutes.
Add the gelatin mixture to the tomato mixture and simmerfor 5 minutes.
Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.
3 Rinse a 3-cup decorative mold with cold water and pourinthetomato-herb mixture.
Refrigerate, covered, for 3 hours or until set.
To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate.
Garnish with sprigs of fresh dill, basil, or parsley.