Roasted Red Pepper Soup Shots

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon Sherry vinegar
  • 16-ounce jar fire-roasted red peppers with their juices

1. 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 tast...

View full recipe at SpringPad

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