Roasted Red Pepper Soup Shots

Ingredients for Roasted Red Pepper Soup Shots

• 450g jar fire-roasted red peppers with their juices

• 1 tablespoon Sherry vinegar

• 1/2 teaspoons kosher salt

• 1/4 teaspoons black pepper

• 1/4 cup extra-virgin olive oil

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

Purée one 450g jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoons kosher salt, and 1/4 teaspoons black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 60ml 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 peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.