Tomato Soup French Dressing

 

 

3/4
cup sugar
1/8
teaspoon garlic powder
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
10-ounce can condensed tomato soup
1/4
cup vinegar
1
tablespoon dry mustard
1
tablespoon celery seed
1
teaspoon paprika
1
cup vegetable oil

 

 

In a blender, combine the sugar, garlic powder, salt, pepper, tomato soup, vinegar, dry mustard, celery seed, and paprika.  Blend well.

 

In a saucepan heat the vegetable oil to lukewarm or alternately, heat the oil in the microwave.  Remove the pan from the heat and add the oil to the tomato mixture in the blender.  Blend until smooth.  Refrigerate until ready to use.  Better if it sits for a day or so before serving.  

 

Makes about 2-1/2 cups.