2 Tbsp olive oil
4-6 garlic cloves, minced or pressed
1 Tbsp paprika
6 c tomato juice (46 oz)
1 c water or vegetable stock
Saute garlic in oil, 1-2 minutes, til sizzling and golden. Sprinkle in paprika and cook 30 seconds more. Do not scorch paprika or soup will be bitter. Add tomato juice and water or stock. Cover; bring to a boil, then reduce heat and simmer 10-15 minutes. Serve topped with croutons, Parmesan and parsley.
NOTES
I think this is from a Moosewood Cookbook.
Untried.
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