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Roasted Red Pepper Soup Shots

Name: Roasted Red Pepper Soup Shots
Cuisine: spanish
Ingredients: 16-ounce jar fire-roasted red peppers with their juices; 1 tablespoon Sherry vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

A small grocery run gets this on the table.

Ingredients

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directions

1.
Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
2.
Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.

Recipes sourced from Epicurious.com.

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