Romesco sauce is a Spanish sauce made from red peppers and almonds.
Every time I have Romesco sauce, I think to myself, “this is so good, I could eat a whole bowl of this!” So I decided to do just that, by turning Romesco sauce into a soup!
This soup literally comes together in seconds in your blender, and it’s totally raw. I love this soup on it’s own, but it would also be delicious over zucchini noodle or pasta!
2 red bell peppers
1 large tomato (or 1 cup cherry tomatoes)
1 carrot, peeled and cut into large chunks
1/2 cup raw almond butter (or 3/4 cup raw almonds, soaked for 2-8 hours)
1 1/2 cups water
pinch red pepper flakes
1 1/2 teaspoons smoked paprika
1/4 cup coconut aminos
2 tablespoons fresh lemon juice
1 clove garlic
salt, to taste
fresh basil, for garnish
extra virgin olive oil, for garnish
Blend all of the ingredients, minus the salt, olive oil, and basil, in a blender until completely smooth. Add salt to taste.
Serve at room temperature as a raw soup, or, if desired, gently warm the soup on the stove.
Garnish with a drizzle of olive oil and basil leaves.
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