1 can tomato soup
8 oz. cream cheese
1 pkg. lemon Jello
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped carrots
1/2 c. chopped cucumbers
1 c. mayonnaise

Heat the soup and add the cream cheese and Jello. Stir until cheese is melted. Beat until smooth. Add the chopped vegetables and mix well. When cool, add the mayonnaise. Chill until set.