3 oz. cream cheese, softened
1 can tomato soup
1 pkg. lemon Jello
1/2 c. water
1/2 c. chopped green pepper
1 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped olives
1/2 c. chopped cucumbers

Place soup in pan and bring to a boil. Add cream cheese and stir until melted. Soften gelatin in 1/2 cup cold water. Stir into soup and let mixture cool. Add mayonnaise and vegetables. Pour into a 6 cup mold and chill.