Recipe information
Yield
Makes 2 cups
Ingredients
Need to make a substitution?
Preparation
Step 1
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.
Step 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.
Nutrition Per Serving
1 serving contains: Calories (kcal) 40 Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 170