1 can tomato soup, undiluted
1 cup salad oil
½ cup sugar
1 teaspoon Worcestershire sauce
½ cup vinegar
1 medium onion, grated
salt and pepper to taste
½ teaspoon dry mustard
½ teaspoon paprika
Pour into the blender and whirl until well mixed. Then add 1 tablespoon of boiling water. Mix well. Store in the refrigerator. Makes about a quart.