Roasted Red Pepper Soup

Roasted Red Pepper Soup Shots Recipe

Posted by Alex Brad

Source: https://www.epicurious.com

Yield: Makes 2 cups This uncooked soup is quick to prepare but delivers a deep, bright flavor. A range of toppings makes it even more visually appealing.

Ingredients for the recipe:

• 16-ounce jar of 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

Garnish:

• parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

Directions:

1. Purée one 16-ounce jar of 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 the motor running, gradually add 1/4 cup of 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.

Thank you and Bon Appetit! Alex

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