Roasted Red Pepper Soup Shots

soup/stew appetizer no-cook cocktail party low cal bell pepper healthy low cholesterol vegan party bon appétit kidney friendly vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 2 cups

Source

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

Method

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.