This is a great recipe to use those fresh vegetables out of your garden.

3 pounds large long carrots
3 cups celery
2 medium green peppers
1 large sweet onion - any onion will work
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1 can tomato condensed soup
1 cup sugar
1 cup white vinegar
3/4 cup oil
2 tablespoons Worchester sauce
1 teaspoon each salt & pepper
In a large pot bring 4 cups of water to a boil. Meanwhile wash and peel and cut 1/4 inch off each end of carrots. To keep from getting splashed by the boiling water slowly drop the carrots into the boiling water. If you need to add more water to cover the carrots about 1/2 inch, do so at this time. Boil carrots until 1/2 done, check at 8 minutes, check every 2 minutes after that, don't over cook. When carrots are 1/2 done drain off hot water and chill the carrot in ice water until cold. remove from ice water on to a clean towel to dry. Slice carrots into 1/8 round thin slices. Use a big bowl with a lid that will seal tight.
Meanwhile wash the celery, green pepper removing the seeds and skin off the onion. Chop all into 1/4 to 1/2 inch pieces, add to the sliced carrots.
In a blender combine tomato soup, sugar, vinegar, oil, Worchester sauce, salt & pepper. Blend on medium speed for one minute. Pour dressing over the carrot mix of vegetables and gently stir. Chill for 12 hours before serving. Hold good for 7 days in refrigerator.