Ingredients
290g roasted red peppers, drained
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.