Dice the onions, finely chop the clove of garlic and sauté both in the hot oil. . Cut the tomatoes into eighths and add the onions. Also add tomato juice and tomato paste. Season with salt, pepper, paprika and herbs (pluck the fresh herbs with your fingers), simmer for about 10 minutes. Then pour in the wine, add sugar to taste and let it steep for another 5 minutes. Puree the soup with a hand blender and leave to cool in the refrigerator.

After the soup has cooled down, put it in a soup bowl and serve with whipped cream or small mozzarella balls. The soup can also be served in an ice bed.

Served with fresh baguette.