Yield: 1 cup
Measure | Ingredient |
---|---|
1 can | 10 oz cndednsed tomato soup; undiluted |
2 tablespoons | Red wine vinegar; |
1 teaspoon | Dried basil; |
½ teaspoon | Dried typme; |
1 teaspoon | Dry mustard; |
1 clove | Garlic; |
½ teaspoon | Worcestershire sauce; |
1 teaspoon | Fresh lemon juice; |
¼ teaspoon | Freshly ground black; |
Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. Per tablespoon: 15 cal, a trase of fat. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.