Add gelatine powder to 120ml of the cold tomato juice. In a saucepan over a medium heat, warm the remainder of the tomato juice then remove from the heat and stir in the gelatine mixture. Mix in the dill, garlic granules, lemon juice, Worcestershire sauce, hot sauce and Italian seasoning then transfer to a mould or serving bowl. Chill in the fridge for two hours, until partially set.
After two hours, remove from the fridge and sprinkle in the vegetables. Return to chill in the fridge until set, about 4 to 5 hours. Once set, place on a serving plate and serve.