1 garlic clove
500 grams of tomato juice
persil, salt, pepper (according to preference)
1. Fry the cut onion in 2 tablespoons of olive oil. Once it is golden, add the potato and tomatoes, which should be cut into small cubes.
2. Cover the pot and let it cook for 15 minutes at medium fire. After add the tomato juice and stir for another 5 minutes.
3. Use a mixer to mash all the ingredients. If the paste is too thick, add some water until it has the consistency you prefer. Garnish the soup with one freshly minced garlic clove, persil and home-made croutons.
Photo credits: Anamaria Olaru
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