cookRoasted Red Pepper Soup Shots

From: Bon Appetit

Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoons 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.

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