Romesco Dip

2 large roasted red peppers 
1/4 cup slivered almonds, toasted
1 clove garlic
1 ripe plum tomato
1 tsp salt
2 thick slices from a baguette
1 tsp paprika
about 3-4 tbsp of olive oil

In a blender or food processor, combine all of your ingredients except olive oil.
Puree until it resembles a thick paste.
Add your olive oil at the end and whiz for a few seconds.

Serve with grilled shrimp, grilled spring onions and grilled toasts.