Mexican oyster soup

4 dozen oysters (canned or from a jar)
1 tomato
2 coarsely cut potatoes
2 coarsely cut carrots
1 clove of garlic
1 tablespoon of flour
1/2 glass of white wine
2 slices of white bread cut up into small pieces
oil
salt

1. Disolve the flour in water. Toast and peal the tomato. Then liquify it in garlic and fry it in oil.
2. Add 6 cups of water to the potatoes, tomatoes, carrots, flour and salt and cook until the vegetables are tender.
3. Lower the flame, add the oysters and wine and cook for 10 more minutes.
4. Fry bread into croutons and serve with the soup.