Nebraska's Dorothy Lynch Salad Dressing

3/4 cup to 1 cup sugar
3/4 cup to 1 cup oil (I use light olive oil)
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup vinegar (I use cider vinegar)
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon pepper
1 teaspoon celery seed
1/2 teaspoon garlic powder

Place all ingredients except oil in blender cup. Blend, drizzling oil into mixture slowly until emulsified. Chill well. Makes 1 quart.