Spicy Roasted Red Pepper & Tomato Soup
- 290g roasted red peppers
- 270g cherry tomatoes , halved
- 1 garlic clove , crushed
- 1 vegetable stock cube
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp ground almonds
Method
Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.