290g roasted red peppers, drained
270g tomatoes, halved
1 tbsp garlic infused oil
100ml low FODMAP vegetable stock
1 tsp paprika
1 tbsp olive oil
4 tbsp ground almonds
Serves - 4
Put the roasted red peppers in a blender with the tomatoes, garlic infused oil, vegetable stock, paprika, olive oil and ground almonds.
Blitz until smooth, season well and heat until piping hot before serving.
Recipe adapted from: Good Food