Photo of Smokey red pepper shooters by WW

Smokey red pepper shooters

Total Time
35 min
20 min
15 min
Smoked paprika gives this appetizer its compelling flavour. This easy first course has complex flavours thanks to a combination of cumin, coriander, fennel and cinnamon. The mint garnish gives this shooter a refreshing finish. Make the soup the night before your event and put into small shots 30 minutes before your event. Great as passed hors d'oeuvres, these vibrant shots can also add interest and height to a vegetable platter.


Cooking spray

2 spray(s)

Uncooked onion(s)

½ cup(s), diced

Kosher salt

1 tsp(s)

Minced ginger

1 tsp(s)

Minced garlic

1 tsp(s)


¾ tsp(s), smoked variety

Ground cumin

¾ tsp(s)

Ground coriander

¾ tsp(s)

Fennel seed

¾ tsp(s)

Ground cinnamon

1 pinch

Fat free chicken broth

1 cup(s)

Roasted red peppers (packed in water)

4 cup(s), rinsed and drained

Sherry vinegar

1 tsp(s)

Fresh mint leaves

1 tbsp(s), and/or cilantro, chopped


1 tbsp(s), for garnish


  1. Coat a medium saucepan with cooking spray; set over medium-low heat. Add onion and sprinkle with salt; saute onion until soft, about 5 minutes. Stir in ginger, garlic, paprika, cumin, coriander, fennel and cinnamon; cook, stirring a few times, 1 minute.
  2. Add broth, roasted peppers and vinegar; stir and bring to a simmer. Puree soup in pot using an immersion blender (or puree in a regular blender); serve garnished with mint and/or cilantro and capers.
  3. Serving size: 1/2 c