1 can tomato soup
2 pkgs. cream cheese
2 tbsp. gelatin
1/2 c. water
1 c. mayonnaise
1 1/2 c. chopped celery
1 tbsp. chopped onions
2 chopped green peppers

Heat tomato soup to boiling point and remove from fire. Add cheese and stir until melted. Then add gelatin that was previously dissolved in cold water. Salt to taste. When mixture is cooled, add vegetables and mayonnaise. Fill mold and let stand in refrigerator until set. Turn out on platter.