Roasted Red Pepper Soup Shots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon sherry vinegar
- Carbohydrate 7 g(2%)
- Fat 14 g(21%)
- Fiber 2 g(10%)
- Protein 1 g(2%)
- Saturated Fat 2 g(9%)
- Sodium 241 mg(10%)
- Calories 156
Preparation 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. 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.
Preparation 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. 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.
