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Ingredients:
1 Can(s) 10 oz cndednsed tomato soup; 1 ts Dry mustard; undiluted 1 cl Garlic;
2 Tablespoon(s) Red wine vinegar; 1/2 ts Worcestershire sauce;
1 Teaspoon(s) Dried basil; 1 ts Fresh lemon juice;
1/2 Teaspoon(s) Dried typme; 1/4 ts Freshly ground black;
Directions: Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month.

Comments: Per tablespoon: 15 cal, a trase of fat.
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