Ingredients

• 1 can tomato soup (regular size)
• 8 oz cream cheese
• 1/2 cup cold water
• 2 Tablespoons un-flavored gelatin
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1 cup mayonnaise
• Optional - 1/4 cup red pimento

Directions

1. Heat soup to boiling point.
2. Add cream cheese.
3. Stir and beat with mixer until smooth.
4. Dissolve gelatin in cold water.
5. Add dissolved gelatin to soup mixture.
6. When cool add vegetables.
7. Stir in mayonnaise.
8. Pour into an oiled mold.
9. Let salad set in refrigerator.
10. Turn out on platter when ready to serve and garnish.