Hot Weather Soup - cooking recipe

Ingredients

6 (6 oz.) cans tomato soup or V-8 vegetable juice
8 oz. lo-cal sour cream
1 tsp. dehydrated oregano
1 tsp. dehydrated basil
fresh parsley for garnish
garlic (optional)

Preparation

Blend soup and cream together with egg beaters.
Chill for 1 hour or more before serving.
Good pick up.
Makes 8 servings.