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.