Roasted Red Pepper Soup Shots

Name: Roasted Red Pepper Soup Shots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 8 servings parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg; 1 teaspoons kosher salt; 59 milliliters extra-virgin olive oil; 454 grams fire-roasted red peppers with their juices; 1 Tbsp Sherry vinegar

You can never have too many beverage recipes, so give Roasted Red Pepper Soup Shots a try. This recipe makes 8 servings with 72 calories, 1g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, hard-boiled egg, fire-roasted peppers, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Purée one 16-ounce jar fire-roastedred peppers with their juices,1 tablespoon Sherry vinegar, 1/2 teaspoonkosher salt, and 1/4 teaspoon blackpepper in a blender on highspeed until very smooth, about1 minute. With motor running,gradually add 1/4 cup extra-virginolive oil. Season to taste withsalt, pepper, and more vinegar, ifdesired. DO AHEAD: Soup can bemade 1 day ahead. Cover; chill.

Ingredients you will need

Sherry Vinegar