Recipe courtesy of Jill Davie
Episode: Bridal Shower
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
10 to 20 servings
Level:
Easy

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).

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chilled Tomato Soup

Recipe courtesy of Michele Urvater

Chilled Sorrel Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chilled Avocado Soup

Recipe courtesy of Michele Urvater

Chilled Carrot Soup

Recipe courtesy of Michael Symon

Chilled Tomato Soup 

Recipe courtesy of Food Network Kitchen

Chilled Melon Soup

Recipe courtesy of The Hearty Boys

Chilled Avocado Soup

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Latest Stories