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Roasted Red Pepper Soup Shots
- 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
- parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg
Directions:View on Epicurious
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