Now Reading
Red Bell Pepper & Sun Dried Tomato Soup Shooters

Red Bell Pepper & Sun Dried Tomato Soup Shooters

Do you want a quick and easy show stopper appetizer?  If you answered yes, then I have an easy and
delicious recipe for you.  You can
actually simply shop your pantry.  If you
are like me and stock your pantry with an assortment of items, then you should
be set.

If you have chicken stock, onions, a jar of roasted red bell
peppers and a jar of sun dried tomatoes, then you are ready to start
cooking.  Oh if you also have a jar of
prepared pesto, then you have a garnish or I will share the recipe for a simple
handmade pesto recipe.

When I entertain, I like to create something that gives the “wow”
factor with both presentation and taste. 
These roasted red pepper soup does just that.  I serve in shot glasses so it is a few sips
of a flavorful soup without have to both with a bowl and spoon.  The addition of the sun dried tomatoes adds a
bit of sweetness along with a punch of flavor. 
To contrast, I add a bit of pesto on the top for color and flavor.  Serve on a tray to your guest or simply set
on top of a interesting wood platter and let them serve themselves.

Red Bell Pepper & Sun Dried Tomato Soup Shooters

Makes 10 to 12 shots

2 Cups Chicken Stock

1 Medium Onion, small dice

2 Roasted Red Bell Peppers

3 T. Sun Dried Tomatoes

See Also

1 Tablespoon Olive Oil

Salt and Pepper

Pesto (see below)

In a medium sauce pan, add the olive oil and diced
onions.  Sauté until translucent over
medium heat.  Roast your own red bell
peppers or use the jarred variety. 
Remove from jar and drain the liquid then chop into thin strips.  Add to pan along with the sun dried
tomatoes.  Add the chicken stock and add
a touch of salt and pepper. Let simmer for 30 minutes then use an emulsion
blender to puree the soup.  Spoon
carefully into the shot glasses and add a small dollop of pesto on top.

Pesto Recipe

2 C. Fresh basil leaves,
packed tightly

½ C. Parmesan
cheese, freshly grated

1/3 C. Pine nuts,
toasted

½ C. Olive oil
3 Garlic cloves,
smashed

Salt and pepper to taste
Use a food processor to make
this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic
cloves. Pulse for 10 seconds and then slowly pour the olive oil into the
mixture while food processor is on. Continue to pulse until the mixture is
smooth. Taste and then season with salt and pepper. Place into an airtight
container immediately so the bright green color remains. Refrigerate until
ready to use.
What's Your Reaction?
Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0
View Comments (0)

Leave a Reply

Your email address will not be published.

Scroll To Top