Roasted Red Pepper Soup Shots

Ingredients

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

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...

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