Roasted Red Pepper Soup Shots
A smooth and flavorful chilled soup made with fire-roasted red peppers, brightened with sherry vinegar and olive oil. Perfect for serving as elegant appetizer shots with various garnish options.
Ingredients
- •16 ounce fire-roasted red peppers
- •1 tablespoon Sherry vinegar
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •¼ cup extra-virgin olive oil
- •2 tablespoon parsley
- •1 tablespoon olive oil
- •2 tablespoon minced bell peppers
- •1 teaspoon toasted coriander seeds
- •4 piece caper berries
- •2 tablespoon feta
- •1 piece hard-boiled egg
Cooking Instructions
- 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.
5 min
- 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.
5 min
