Roasted Red Pepper Soup Shots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing. 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 |
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.
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