Ingredients

1 tablespoon extra virgin olive oil
2 shallots, cut into ½-inch pieces
6 garlic cloves
2∕3 cup almonds, toasted
2 cups white bread, crust removed and cut into ½-inch pieces (about 2 standard slices)
1 can (28-ounce) whole plum tomatoes, drained
2 roasted red peppers
¼ cup sherry vinegar
¼ cup sherry
½ cup chicken or vegetable broth
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Put the oil into the blender jar. Cover and set timer for 5 minutes and temperature on Medium. Once hot, add the shallots and garlic, stirring frequently until softened. Once time expires and the vegetables are soft, add the almonds. Blend on speeds 1 to 2 for about 10 to 15 seconds, or until chopped. Add the remaining ingredients in the order listed. Set timer for 15 minutes and temperature on Medium. Once unit shuts off, blend starting on speed 1 and gradually raising to speed 4 until fully puréed, about 1 minute. Taste and adjust seasoning as desired.

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