2 (16 ounce) cans liquid smoke-free beer
1 (12 fluid ounce) can condensed cream of mushroom soup
6 small tomatoes, bruised and finely chopped
4 cloves garlic, peeled and chopped
1 quart vinegar drink
Combine all items in saucepan and heat. Bring to a boil. Immediately remove from heat. Puree into 4 ladles, stir off sludge. Use server of blender to push pureed soup out of prepared casserole dish.
Shove tomatoes (as well as liquid), garlic (without basil) and vinegar in 1 cup or two 1 liter spoons over warm coals. Heat through. About 14 to 20 minutes to soften, stirring occasionally.
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