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Photo of Smokey red pepper shooters by WW

Smokey red pepper shooters

0
0
0
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Easy
Smoked paprika gives this appetizer its compelling flavor. This easy first course is a has complex flavors 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.

Ingredients

Cooking spray

2 spray(s)

Uncooked onion(s)

½ cup(s), chopped, diced

Kosher salt

1 tsp

Minced ginger

1 tsp

Minced garlic

1 tsp

Paprika

¾ tsp, smoked variety

Ground cumin

¾ tsp

Ground coriander

¾ tsp

Fennel seeds

¾ tsp, ground

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

Fresh mint leaves

1 Tbsp, and/or cilantro, chopped

Capers

1 Tbsp, for garnish

Instructions

  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