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