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Heat
tomato soup (undiluted) in a small saucepan, or in the
microwave. Add the lemon jello and stir to dissolve.
Put
tomato soup mixture into food processor bowl with cream
cheese, salad dressing, and vinegar. Process until smooth.
Add
vegetables to the soup mixture and stir (by hand) to
mix in. Pour into a serving bowl or mold and refrigerate.
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