Campbell'S Soup & Lemon Jell-O Tomato Aspic - cooking recipe

Ingredients

1 (12 ounce) can condensed tomato soup (we always used Campbell's)
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons cider vinegar
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas

Preparation

Heat undiluted soup in pan on the stove.
Add jello and stir to dissolve.
When dissolved, remove from heat and add vinegar and vegetables.
Pour into a square Pyrex dish and chill until set.
Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
Serve in squares on lettuce leaves.