1/3 cup canola oil
1-2 heads garlic, minced
much paprika
12 46-ounce cans tomato juice
Sauté garlic in oil until browned, but not burned. Sprinkle on enough paprika that the entire surface is red. Give a quick stir. Add tomato juice. Heat and serve with croutons and grated cheese
This recipe was written for the professional kitchen — with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.