It is amazing what a good somewhat relaxing weekend can do for you.  For the first time in weeks, I am actually ready for the week to come.  I got a ton done this weekend, and caught up on some much-needed sleep.  I feel like a new person – now let’s see how long it takes for that to all come undone…

So lately I have had a bit of a glass fetish.  I find myself combing Etsy for the vintage glassware – and believe me, I have stocked my bar with some keepers.  I completely turned over my somewhat modern looking glassware for all vintage stuff – ranging from the 30s  (I think) through the Mad Men era.  I am quite pleased with my collection, and love having people over so I can try them out.  Most of my more modern glasses were pretty easy to part with.  I was never really fond of them, but they were what I had – and there was no use in getting new ones.  I brought a big bag over to Goodwill and had a good time thinking about how someday maybe these glasses would become vintage…but it will be quite a while before that happens.

As I was going through my glasses, I found these tall shot glasses that I had only used once before.  That right there should have been the nudge I needed to part ways, but there was something telling me that I should hold onto them.  So, I moved them to a different cabinet – one that wouldn’t make me think of them as glasses to drink out of, but instead glasses to serve from.  It was not long afterwards that I found this recipe in Bon Appetit for these Roasted Pepper Shooters – that was it.  That was exactly what is supposed to go in these glasses.  They are appetizer glasses – or as they say in fancy restaurants – for an “Amuse Bouche.”  Something to waken your palate in anticipation of the meal.  So – when I had some friends over, I whipped this up (and literally, that’s exactly what I did – they were that easy).  My only mistake is that I did not serve them chilled.  We had the leftovers the next night – nice and chilled, and they were fantastic.  I wanted an entire bowl – which is exactly what a good Amuse Bouche does.  Now, let the week begin!

Ingredients

• one 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

Preparation

Purée the first four ingredients in a  blender on high speed until very smooth, about 1 minute. With motor running,  gradually add the 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.

For a printer-friendly version of this recipe, please click here: Roasted Red Pepper Soup Shots