Recipe courtesy of Jill Davie

Romesco Chilled Soup Sips

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 10 to 20 servings
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1 cup almonds, roasted

1/2 cup red wine vinegar

4 roasted red peppers

6 cloves garlic

4 tablespoons tomato paste

2 1/2 tablespoons paprika

1 teaspoon cayenne

5 cups vegetable or chicken stock

1 cup olive oil

2 teaspoons salt


  1. 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).