Roasted Red Pepper Soup Shots

I make no secret of the fact that I love Melissa's Fire Roasted Sweet Red Bell Peppers. So much so that, when I'm down to my last jar in the pantry, I get positively panicky. Here's why. This jar of red peppers, as much of a pantry staple for me as are flour and sugar, can brighten any dish, substitute for fresh peppers, take the place in fine fashion of pimientos in casseroles, perk up a salad, give some zing to a casserole, make a superb sandwich topping or relish, and, as I will show you here, give you an appetizer or starter soup in about three minutes.

I found this recipe on Epicurious.com and, being the huge fan of roasted red peppers that I am, had to try it. I expected it to be good; I did not expect it to be amazing. It is! I mean, it gets five stars right off the bat for being so darned easy, but it also gets five in the category of taste. It is hard to stop eating once you start.

Serving it in shooter glasses with a variety of toppings give it both interest and extra appeal. You can also customize for holidays, using minced cilantro or parsley to make the shooters red and green for Christmas, using feta to make it appropriate for Valentine's Day, chopped egg to turn it into picnic food, crumbled bacon to make it football food, or a tiny sprig of basil to say "Welcome Spring" when the time comes.  It's Sunday! Time to sip some soup.

Roasted Red Pepper Soup Shots

1 15.5-ounce jar Melissa’s Fire Roasted Sweet Red Bell Peppers, with juices

1 tablespoon Sherry vinegar (I used a bit more)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil (use the best you can find)

Purée red peppers with their juices, Sherry vinegar, salt, and 1/4 pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add olive oil. Season to taste with salt, pepper, and more vinegar, if desired.

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