1 can bisque of tomato soup, undiluted
1/2 c. cider vinegar
1 c. sugar
3/4 c. salad oil
1 tbsp. dry mustard
2 tbsp. Worcestershire sauce
5 c. sliced cooked carrots
1 raw onion, sliced in rings
2 green peppers, sliced

Combine soup, vinegar, sugar, oil, mustard and Worcestershire sauce, bring to a boil and pour over the carrots. Add sliced onion and peppers, stir well. Keep covered in the refrigerator overnight before serving. Drain to serve as a cold relish or heat for a vegetable course.