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tomato-garlic-soup recipe

Date:    Mon, 26 Jul 93 14:15:09 PDT
 From:    therese@garnet.berkeley.edu
 Hi - I tried this last week.  It took all of 10 minutes to make it
 met with an enthusiastic reception from my husband.  The original
 recipe was in the New Recipes from the Moosewood Restaurant cookbook,
 but I adapted it to be nonfat.  It's garlicky and tangy and great!
 Tomato and Garlic Soup
 2-3 Tbls veggie broth or water
 3-6 cloves garlic, crushed or chopped
 1 Tbls sweet Hungarian paprika
 8 cups tomato juice, or one large can whole tomatoes, pureed
 1/4 to 1/2 cup red wine (or nonalcoholic red wine)
 Saute the garlic in the broth briefly, then add the paprika and
 let it cook about a minute.  Add tomato juice and wine, and simmer
 for 5-10 minutes.  Serve with croutons.
 kwvegan vegan