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By Craig Claiborne
Lightly sauté the garlic in the oil in a large saucepan. Add the chopped vegetables and paprika and sauté for five minutes. Add the stock, tomato juice, vinegar and wine. Boil for one hour.
Purée the mixture through a fine sieve or in a blender. Add seasonings to taste. Chill.
Serve in chilled bowls and surround with small bowls of garnishes (croutons and diced vegetables).
© 1966 Craig Claiborne estate. All rights reserved.