2 cans tomato soup
2 soup cans water
2 env. beef broth
1/4 c. red wine vinegar
1 tbsp. salad oil
1 tsp. salt
1 tsp. Worcestershire sauce
Dash hot pepper
2 med. tomatoes, chopped
1/4 c. green pepper, chopped
2 tbsp. minced onion
Celery, cucumbers, cabbage or other vegetables

In large bowl pour undiluted tomato soup. In sauce pan heat 2 soup cans water to boil. Stir in beef envelope contents, blend into tomato soup in bowl, add seasonings and stir well. Add chopped vegetables and chill several hours. Serve cold with croutons if desired. Can also be pureed.