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!
- 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
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
11 thoughts on “Roasted Red Pepper Soup Shots”
Soup shots! That is genius. What a great use for these glasses. I bet they’ll get a bit more use now. And how fun to be collecting vintage glassware. You’ll have to do a cocktail post to showcase some of them. :) I’m glad you had a good weekend. Our last two have been that way and it’s made all the difference during the week. Here’s to the effects not wearing off too soon. ;)
I can’t wait to post some cocktails I have been working on!! Just wait until you see the glasses – I think they make the cocktails taste even better :).
Love these soup shots, Dawn! I’m going to make them for Valentine’s Day. You were inspired to re-purpose these glasses for soup. I’m sure your vintage glass collection is beautiful. I’m a fan of old glass and use Depression-era pieces my Grandma gave me often.
That sounds great Hannah, I didn’t think about making them for Valentine’s Day!
I think cold is the way to go with the roasted red pepper shots…a nice way to start a meal.
Thanks Karen, you got it!
Simple and sweet… just what I was looking for.
Great – thanks!
Hi! These look amazing, how many does it make please?? Your blog is lovely
How many shots do you get with this recipe
It depends on how big your shot glasses are – this makes about 18 oz. – and my shot glasses were about 3 oz a piece, so I got around 6.