Friday, March 17, 2017

Red Bell Pepper & Sun Dried Tomato Soup Shooters | Friday Night Bites

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
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.

1 comment:

  1. Love these shooters, Lisa! What a fun way to kick off an evening - the pesto topping is so perfect too!


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