8 oz. tomato juice
1 (3 oz.) lemon Jello
1 sm. can Campbells tomato soup
1 (8 oz.) Philadelphia cream cheese
1 tsp. vinegar
1 tsp. sugar

Dissolve Jello in heated tomato juice. Mix undiluted tomato soup with softened cream cheese. Mix all together and blend well. Chill until syrup then pour into mold. (Before chilling I add 1 tablespoon minced onion and 1 dozen sliced olives, cucumbers, or whatever you choose.)