Best Roasted Red Pepper Shots Recipes

ROASTED RED PEPPER SOUP SHOTS

Roasted Red Pepper Soup Shots image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Appetizer No-Cook Cocktail Party Low Cal Bell Pepper Healthy Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

16-ounce jar fire-roasted red peppers with their juices
1 tablespoon Sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
Garnish:
parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

Steps:

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 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 bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.

ROASTED RED PEPPER SHOTS

Roasted red pepper shots image

A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead

Provided by Good Food team

Categories Buffet, Starter

Time 40m

Number Of Ingredients 9

Ingredients

1 onion , roughly chopped
1 tbsp olive oil
3 garlic cloves , crushed
1 tbsp sugar
2 tbsp red pepper pesto
400g can peeled plum tomatoes
295g jar roasted red peppers
200ml vegetable stock
basil leaves for garnish

Steps:

Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.
To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.

Nutrition Facts : Calories 15 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.12 milligram of sodium