Lemon Tomato Aspic Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. lemon jello
1 c. hot water
2 cans Campbell's tomato soup, warmed slightly
1/4 c. vinegar
diced avocado
diced cucumber

Preparation

Dissolve jello in hot water. Add vinegar, warmed tomato soup, diced avocado, cucumber, celery and green onions.
Put in mold and chill.