Ingredients
1½ pounds tomatoes
½ pound roasted red peppers
1 thick bread slice
⅓ cup roasted almonds, preferably Marcona
¼ cup olive oil
2 tablespoons sherry vinegar
1 garlic clove
1 cup water
salt and pepper
Parsley
Preparation
Combine in blender 1½ pounds tomatoes; ½ pound roasted red peppers; 1 thick bread slice; ⅓ cup roasted almonds, preferably Marcona; ¼ cup olive oil; 2 tablespoons sherry vinegar; 1 garlic clove; 1 cup water; salt and pepper. Blend until smooth Garnish with chopped parsley and a drizzle of olive oil.
