Recipe courtesy of Jill Davie
Romesco Chilled Soup Sips
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 10 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 213
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 2 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 10 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 213
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 2 mg
- Sodium
- 301 mg
Ingredients
Directions
- In a blender, place the almonds, vinegar, bell peppers, garlic, tomato paste, paprika, cayenne, and 1 cup of the stock. Puree until smooth. While pureeing, drizzle in the olive oil and slowly add the remaining stock. Depending on the size of your blender, you may have to do this in batches. Add the salt and chill. Serve in shot glasses and decorate with skewered vegetables (green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes).
